Shared by Ellen Urwin
A homemade alternative to the regular hummus. A great mid-afternoon snack
400 g oz) can of chickpeas - not yet drained
150 g fresh or frozen peas
2 tbsp tahini
2 tsp lemon juice
1 clove of garlic minced
Pinch of salt and pepper
Drain the chickpeas over a bowl to collect the liquid (aquafaba), then add the chickpeas to a blender or food processor.
Run the frozen peas under hot water to thaw, then also add them to the blender, along with the tahini, lemon juice, garlic salt and pepper as well as 4 tbsp of the aquafaba.
Blend for a few minutes until thick and creamy. You may need to scrape the sides down periodically. Add a little more aquafaba if necessary to get it a thick and creamy consistency.
Serve with vegetable crudites