English Pea Hummus on Red Chicory Leaves

Fast-growing, nitrogen-fixing English pea hummus with a hint of tahini and garlic served on bright red chicory leaves

Canapés

Grassland

method

Cook the peas until tender
Add all ingredients (except water) to a food processor or high-speed blender, processing until well combined
Add water, 1-2 tablespoon at a time, to achieve desired consistency
Wash and cut the chicory leaves, arranging them on a platter
Spoon the pea hummus onto the end of each leaf
Option to garnish with local micro-herbs

Ingredients

Serves approximately 8-10 people

2 cups/300g of English green peas (fresh if in season, otherwise frozen), completely thawed
¼ cup tahini
3 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic
1 tsp salt
½ teaspoon onion powder
¼ teaspoon black pepper
2–4 tablespoon water, as needed
4-5 heads of chicory
micro-herbs (optional)

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