The perfect companion to this Buckwheat, Asparagus & Mint Salad.

This recipe serves 4 people if part of a lunch spread, or 8 or so, if being served with nibbles.

Ingredients:

1 ½ cups (240g) frozen peas

¼ cup (50g) cannellini beans, or other white beans

2 tablespoons tahini

½ lemon, juice only

½ clove garlic, finely minced

handful fresh mint leaves

¼ cup (60ml) olive oil

salt & pepper

Method:

Blanch and the peas for 1 minute in rapidly boiling water, and then shock in iced water. Drain very well by spreading on a few squares of kitchen paper.

Place all of the ingredients in a food processor, or jug blender with muddling stick. Puree into a vibrant green hummus; I love a smoother texture here for the peas, but leave as much or as little texture as you wish.