Green Pea Hummus

Preparation

For the green pea hummus

Put the peas in a blender with the TOMAMI Scharfe Sauce CHILI+GINGER 🛒, the tahini and the peeled garlic clove. Finely grate 1 teaspoon of lemon zest, squeeze the lemon. Add the juice and zest to the blender. Puree everything into a creamy green hummus, adding a little water or cold vegetable stock, one tablespoon at a time, until the desired creaminess is achieved. Season with salt.

For the tomato and onion salad

Halve the tomatoes and lightly season with salt. Halve the onion, peel and cut into fine wedges. Clean the spring onions and cut into rings. Mix everything together and marinate with vinegar and oil, season with TOMAMI Scharfe Sauce CHILI+GINGER 🛒 to taste. Top the hummus with tomato and onion salad, sprinkle with chive flowers (optional).

For the papadams

Roast the sesame seeds in a pan without fat for 3-4 minutes. Heat three fingers of oil in a saucepan, dip the papadams into the oil one by one. They fluff up in seconds and only need to be turned over briefly. Remove, drain on kitchen paper and sprinkle with sesame seeds; serve with the hummus.

Tips: Instead of the chive flowers, you can also sprinkle the hummus with plucked herbs according to season. Chives, basil, coriander and parsley all go especially well. The hummus can also be served with flatbread, baguette, taco chips or bread sticks.

Preparation time: 30 minutes

A recipe by Stevan Paul. Stevan Paul is a German food stylist, journalist and author of several books, the latest is “Cooking: Really Good Cooking – Simply Combine – Unlimited Possibilities”.