A couple of weeks ago I visited Rakor restaurant in downtown Athens which served this delicious pea hummus, and thought I would try to recreate at home. So I prepared it with a Korina’s twist by adding some tarragon which gave a very delicate aromatic flavour. I love veg sticks dipped in hummus as an afternoon snack which makes a really tasty and filling afternoon snack, so this version of peas hummus is even more satiating due to its high protein content ( peas, tahini and chickpeas are all good protein sources). 

Peas have remarkable nutritional properties: they are an excellent source of Vitamin K, manganese, fibre, Vitamin B1, copper, Vitamin C and folate, which give to these tiny green balls antioxidant and anti-inflammatory properties, minimising the risk of chronic disease. Their unique combination of protein and fibre, has been found to minimise levels of fasting glucose, and insulin, making them a great ally for those suffering from metabolic syndrome. When frozen they keep their nutritional value, so its always a good idea to have a bag of green peas in the freezer, and have them handy for veggie dishes like my pea burgers. 

Ingredients (for a small bowl) 

• 1/2 a  cup ready cooked chickepeas 
• 1 cup cooked peas 
• 2tbs tahini paste
• 2tbs olive oil 
• 1 lemon, juice of 
• 2 garlic bulbs
• 1/4 tsp cumin 
• 1/2 tsp tarragon
• Salt and pepper to taste

Preparation

-whiz all the ingredients in your food processor.