Green Pea, Harissa and Coriander Hummus
Photography by Aaron McLean.
The versatile frozen pea transforms into a light, fresh dip bursting with flavour. Use mint, basil or parsley if coriander doesn’t appeal.
INGREDIENTS
1½ cups frozen peas, blanched
½ avocado
¾ cup cannellini beans (½ of a 400 gram tin)
2 tablespoons tahini
1 teaspoon harissa or more to taste
zest and juice 1 lime
2 cloves garlic, crushed
¼ cup packed coriander
2 tablespoons olive oil
1 tablespoon water
sea salt and ground pepper
To serve
¼ cup tamari roasted almonds, chopped
2 tablespoons chopped coriander
METHOD
Place all the ingredients in a food processor and blend until smooth.
Season generously with salt and pepper.
To serve: Spread on a serving plate and drizzle over a little oil. Combine the almonds and coriander and scatter over the top. Makes about 1½ cups.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!