Pea Houmous on Cucumber

Name: Pea Houmous on Cucumber
Prep time: 5 min
Cook time: 5 min
Yield: 3
Ingredients: 200 g Chickpeas, drained (drained weight 120g); 1 Garlic clove, peeled (approve 3g); 70 g Petits Pois 960g; 20 g Water; 1 teaspoon Cumin; 20 g Tahini; 1 Cucumber, sliced and washed; 40 g Olive oil; 1 pinch of salt & pepper

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Explore the versatility and sweetness of our Petits Pois with this pea houmous on cucumber recipe - a delicious canaPEA that will wow your dinner guests!

(A pea houmous on a slice of cucumber and topped with a few lightly-crushed, seasoned peas).

Preparation Time

Cooking Time

Nr of servings

Difficulty Level

Ingredients

200

Chickpeas, drained (drained weight 120g)

Garlic clove, peeled (approve 3g)

Petits Pois 960g

Water

teaspoon

Cumin

Tahini

Cucumber, sliced and washed

Olive oil

1 pinch of salt & pepper

Explore the versatility and sweetness of our Petits Pois with this pea houmous on cucumber recipe - a delicious canaPEA that will wow your dinner guests!

(A pea houmous on a slice of cucumber and topped with a few lightly-crushed, seasoned peas).

Our method

Season with a pinch of salt & pepper then blitz in a food blender until smooth. Depending on the consistency add more water if needed.
Cook 70g of Birds Eye Petits Pois as per back of pack instructions and then immediately cool in iced water*.
Once cooled, remove 30g of the peas from the iced water to a blender along with the drained chickpeas, tahini, garlic, cumin, water and olive oil.
Slice the cucumber into circles approx. 6mm thick so more sturdy to hold as a canapé.
Then using a decorative piping bag top each cucumber circle with approx. 1/2 tsp of houmous.
Add the remaining cooked and cooled peas to a bowl, season with a pinch of salt & pepper then crush lightly with the back of a fork and use this to garnish each canapé.