Ocean
Grassland
Jungle

English Pea Hummus on Red Chicory Leaves

Fast-growing, nitrogen-fixing English pea hummus with a hint of tahini and garlic served on bright red chicory leaves​

method

  1. Cook the peas until tender​
  2. Add all ingredients (except water) to a food processor or high-speed blender, processing until well combined​
  3. Add water, 1-2 tablespoon at a time, to achieve desired consistency​
  4. Wash and cut the chicory leaves, arranging them on a platter​
  5. Spoon the pea hummus onto the end of each leaf​
  6. Option to garnish with local micro-herbs​

Ingredients

Serves approximately 8-10 people

  • 2 cups/300g of English green peas (fresh if in season, otherwise frozen), completely thawed​
  • ¼ cup tahini​
  • 3 tbsp olive oil​
  • 2 tbsp lemon juice​
  • 2 cloves garlic​
  • 1 tsp salt​
  • ½ teaspoon onion powder ​
  • ¼ teaspoon black pepper​
  • 2–4 tablespoon water, as needed  ​
  • 4-5 heads of chicory ​
  • micro-herbs (optional)​
find out the inspiration behind this recipe by clicking the link below.
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