GREEN PEA HUMMUS

Chili+Ingwer

vegan

starter

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

For the green pea hummus:
400 g frozen peas (thawed)
1 teaspoon TOMAMI Ginger + Chilli Hot Sauce
100 g tahini (sesame paste)
1 clove of garlic
1 untreated lemon
Salt

For the tomato and onion salad:
250 g cherry tomatoes
1 red onion
1 spring onion
3 tbsp. (white wine) vinegar
4 tbsp. olive oil
TOMAMI Ginger + Chilli Hot Sauce
Chive flowers (optional)*

For the papadams:
1 teaspoon black sesame seeds
Approx. 300 ml oil for deep-frying
8-12 papadams (lentil flour flat cakes)

INSTRUCTIONS

For the green pea hummus:
Put the peas in a blender with the TOMAMI Ginger + Chilli Hot Sauce, 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 Ginger + Chilli Hot Sauce 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
Instead of papadams.

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”.