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Fresh Pea Hummus

We are just in love with this pea hummus at the moment. So vibrant, fresh, sweet and flavourful. Summer in one mouthful!  It’s amazing how a few simple ingredients can make something quite spectacular.

This hummus is perfect for the lunchbox - delicious spread generously onto slices of rye bread and topped with crumbled goat’s milk cheese or feta.  Pea hummus is a great addition to a tapas spread along with chickpea hummus, crudités, falafel, spicy lamb meatballs, grilled artichokes, toasted pita breads and cold meats such as smoked salmon trout or chicken, chorizo, salami and crispy bacon. 

Bring of jar of Pea Hummus to your next picnic, it will most definitely be a crowd pleaser. Bonus is that it's so easy to prepare!

Fresh Pea Hummus and Goat’s Milk Cheese on Rye Bread

Yields: +- 250 ml


250 g frozen petis pois (baby peas)

½ t (2.5 ml) cumin seeds, toasted and cooled

½ c (125ml) fresh coriander leaves

¼ c (62.5 ml) fresh mint leaves

2 garlic cloves

3 T (45ml) well stirred tahini 

Zest of 1 lemon

Juice of ½ lemon

+- 2 T (30 ml) extra virgin olive oil

Salt and freshly ground black pepper

To serve:

Rye bread, thinly sliced

100 g chevin or goat’s milk cheese, crumbled

¼ c (62.5 ml) micro watercress and rocket


Pour boiling water over the peas and allow to stand for 1 minute. Drain immediately and rinse with ice cold water. Drain well.

Coarsely grind cumin seeds with a mortar and pestle. 

Place the rinsed peas, ground cumin, coriander, mint and garlic into a food processor and blend for a few seconds. Add the tahini, lemon zest, juice and oil and blend again until the mixture becomes a smooth puree. Season with salt and pepper to taste. 

Spread onto slices of fresh rye bread and top with crumbled chevin and micro herbs. 






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