Hummus is great as a starter or as a healthy snack between meals. The best thing about this recipe is the freshness of the mint, which combined with the peas makes a very appetising explosion of intense green colour. This hummus can be served with toasted bread or vegetable crudités. If you can’t get edamame, you can replace it with cooked chickpeas and it will still have the same pleasant taste and very special colour.
- Edamame (without pods 80 grams)
- 150 g Frozen thin peas
- 2 sprigs Fresh mint leaves (leaves removed)
- 20 gram Tahini
- 1 teaspoon Cumin
- 1 clove Garlic
- ½ unit Lemon juice
- 1 teaspoon Salt 1
- 15 ml Extra virgin olive oil
- 50 ml Water
- Place the stirring attachment in the Chefbot cup. Add the edamame and a glass of water. Cook for 6 minutes at 100º and level 1 to bring them to a gentle boil. When finished, strain the water and set aside.
- place the basket in the jug and weigh the frozen peas. Use the same basket and soak them in hot water under running tap water to remove the freeze. Drain well and set aside.
- Replace the removal accessory with the blade accessory.
- Add all the remaining ingredients, including the edamame and peas, to the jar.
- Close the lid of the blender tightly and run on speed 8 for 20 seconds.
- use the spatula to push down anything stuck on the sides of the mixing bowl and programme on level 10 for 40 seconds.
- Taste the hummus to adjust the salt and acidity. If there are lumps and you prefer a creamier consistency, programme a few seconds more on speed 10.