Pea, pepita and spinach hummus

Name: Pea, pepita and spinach hummus
Yield: 6
Ingredients: 50g baby spinach; 400g frozen peas, blanched, refreshed; 1 garlic clove (optional), crushed; 2/3 cup (165ml) extra virgin olive oil; Juice of 1 lemon; 2 tbs gluten-free tahini; 1/3 cup (55g) pumpkin seeds (pepitas), lightly toasted, plus extra to serve; Dill & mint sprigs, also cucumber & baby fennel wedges, to serve; 12 green beans; 12 sugar snap peas; 1 long green shallot (optional), thinly sliced; 1/2 celery stalk, thinly sliced; 1/4 cup (60ml) extra virgin olive oil; Juice of 1/2 lemon

Rate now

Jump to recipe

by Matt Preston

delicious. senior editor

Sep 12, 2018

"I present my new last meal: it’s my gluten-free, meat-free, cruelty-free, dairy-free, sugar-free (and easily garlic- and onion-free for the FODMAPers out there) Last Supper that’s still tasty enough to share with all you fellow sinners. And if this is the manna they serve in heaven I’d be quite happy – assuming I could get some nutritional yeast on the side" - Matt Preston.

50g baby spinach
400g frozen peas, blanched, refreshed
1 garlic clove (optional), crushed
2/3 cup (165ml) extra virgin olive oil
Juice of 1 lemon
2 tbs gluten-free tahini
1/3 cup (55g) pumpkin seeds (pepitas), lightly toasted, plus extra to serve
Dill & mint sprigs, also cucumber & baby fennel wedges, to serve

Snow pea and bean salsa

12 green beans
12 sugar snap peas
1 long green shallot (optional), thinly sliced
1/2 celery stalk, thinly sliced
1/4 cup (60ml) extra virgin olive oil
Juice of 1/2 lemon

Method

1.

To make the hummus, place spinach, peas, garlic, oil and lemon juice in a blender and whiz to combine. Add tahini and pepitas, and whiz until smooth. Season to taste with salt flakes.
2.

For the salsa, blanch beans and sugar snaps in a saucepan of boiling salted water for 1 minute or until just tender and bright green. Rrefresh in iced water. Thinly slice beans into rounds and split open sugar snaps. Toss with the shallot, celery, oil and lemon juice to lightly pickle. Season with salt flakes. Spread hummus into a serving dish. Top with salsa and extra pepitas, and scatter with herb sprigs. Serve with vegetable crudites.