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Creative | Dairy Free | Gluten Free | Institutional | Restaurants | Vegan

Pea, lime and mint hummus

Ingredients:

Pea, lime and mint hummus

For the pulses

  • 300 g dried split peas
  • 1 g bicarbonate
  • 1 L water

For the hummus:

  • Cooked chickpeas
  • 20 ml smooth olive oil
  • 4 g salt
  • 1 g pepper
  • Juice and skin of a lime
  • 20 g of fresh mint

For pulses:

  1. Let the peas soak in about 1 liter of water with 1 g of bicarbonate for 4 hours.
  2. After this time drain and wash well.
  3. Cook from cold and without salt in water, once it boils, cover and remove the foam with the help of a spoon.
  4. Cook for about 40 minutes.
  5. Drain and reserve.

– For the hummus:

  1. Blanch the mint in boiling water for 30 seconds.
  2. Drain and dry well.
  3. Blend the cooked peas with the mint, oil, salt, pepper, and the skin and lime juice until a smooth pate is left.
  4. Serve with crudités, papadums, or spread on toast.
Starter
Creative, Dairy Free, Gluten Free, Institutional, Restaurants, Vegan

Method:

Pea, lime and mint hummus

For the pulses

  • 300 g dried split peas
  • 1 g bicarbonate
  • 1 L water

For the hummus:

  • Cooked chickpeas
  • 20 ml smooth olive oil
  • 4 g salt
  • 1 g pepper
  • Juice and skin of a lime
  • 20 g of fresh mint

For pulses:

  1. Let the peas soak in about 1 liter of water with 1 g of bicarbonate for 4 hours.
  2. After this time drain and wash well.
  3. Cook from cold and without salt in water, once it boils, cover and remove the foam with the help of a spoon.
  4. Cook for about 40 minutes.
  5. Drain and reserve.

– For the hummus:

  1. Blanch the mint in boiling water for 30 seconds.
  2. Drain and dry well.
  3. Blend the cooked peas with the mint, oil, salt, pepper, and the skin and lime juice until a smooth pate is left.
  4. Serve with crudités, papadums, or spread on toast.
Starter
Creative, Dairy Free, Gluten Free, Institutional, Restaurants, Vegan

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