This recipe includes a secret ingredient to make it light and fluffy….the liquid from the tin of chickpeas! It’s formally known as aquafaba and often used as an egg replacement in recipes like meringue and brownies
Ingredients
400g tin of chickpeas
200g frozen peas
4 tbsp chickpea water/aquafaba
2 tbsp tahini
3/4 sprigs of mint
1 crushed clove of garlic
2 tsp lemon juice
Salt and pepper to taste
Equipment
Food processor
Spatula
Container for the hummus
Allergens
Sesame
Directions
Run your peas under hot water to thaw them
Add everything to a food processor and blitz until smooth
You'll most likely need to stop and scrape the sides down a few times to get it really smooth
Transfer to an airtight container and store in the fridge for up to a week
