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.