When you don't eat gluten or dairy, hummus becomes a staple - I usually eat it as a quick snack with some rice cakes/carrots, or as an accompaniment to salad. It was something I loved when I did eat gluten and dairy, but now that I don't I seem to be able to go through a tub in a day - a rather expensive habit! Making it yourself is so much cheaper - it took me a few attempts to get hummus right, but I now put that down to a dodgy jar of tahini as every time since it's been spot on. I am embracing everything Spring at the moment, hence the added peas. They give it a lighter, slightly sweeter flavour.
This recipe is for a quick hummus which I think is best eaten as a dip or spread, or with salad. I will be sharing another hummus recipe with you soon which uses dried chickpeas (soaked overnight and then boiled) which has a much deeper, creamier flavour and is not so heavy on the lemon and garlic. It really tastes quite different and works well as a mellow base to many dishes... Watch this space!
200g frozen peas
200g canned chickpeas, drained and rinsed
1 handful parsley, leaves and stalks
2 garlic cloves
Juice 1 lemon
Pinch sea salt
Put all ingredients into a food processor, blitz until smooth, adding a little water or olive oil if too thick. Transfer to a tupperware and keep in the fridge for up to 3 days.