Pea hummus from River Cottage Much More Veg by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Squash and chickpea patties; Chicory with orange, cashews and pomegranate; Carrots with dukka and preserved lemon; Curried potato rösti; Berber barley

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Astrid5555 on February 22, 2020

    Briefly blanched my frozen peas as I had no time to wait for defrosting. Big hit even with the kids.

  • SugarFree_Vegan on July 24, 2018

    I used parsley and dill in this today as that is what I had to hand and it tasted great. I used defrosted (but not cooked) frozen peas and a very good squeeze of lemon to taste. Lovely dip which we had with some Carrot and Coriander crackers from The Natural Baker by Henrietta Inman (pg 60).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.