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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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.