3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Pea & Mint Hummus


Print:
4

Ingredients

3 jar(s)

Pea & Mint Hummus

  • 400 grams Canned Chickpeas, Rinsed and drained
  • 280 grams frozen peas
  • 1 cloves garlic
  • 2 tbsp lemon juice
  • 3 sprigs fresh mint leaves, 1/4 cup of torn leaves
  • 50 grams extra virgin olive oil, Plus extra to serve
  • sea salt and cracked black pepper, to taste
  • 1 tbsp dukkah, to serve
  • 1 tbsp pepitas, (pumpkin seeds) chopped to serve
  • 6
    7min
    Preparation 3min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
5

Recipe's preparation

  1. Place chickpeas, peas, garlic, lemon juice, mint, oil, salt and pepper into bowl and combine 2mins/spd 6.
    Scrape down sides of bowl and repeat as many times as necessary untill you get the desired consistency.
    Spoon the hummus onto a plate and sprinkle with dukkah, pepitas and drizzle with olive oil.
10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

Can be warmed in the microwave if you would like to serve it hot as a side dish with lamb.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.