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Pea and mint hummus

  • Author: Pip Payne
  • Total Time: 5 minutes
  • Yield: 6 1x


A light and fresh hummus


  • 1 tin (400g) chickpeas (drained)
  • 100 g frozen peas (defrosted)
  • 1/2 lemon (juiced)
  • 1 clove garlic (peeled)
  • 1/4 tsp salt
  • 3 tbsp fat-free Greek yoghurt
  • small handful fresh mint leaves ((about 10 leaves))


  1. Add all of the ingredients into a food processor or mini chopper.
  2. Blend until the hummus has a smooth consistency, if it seems a little dry then you can add a bit more yoghurt to loosen it up.
  3. Serve!


Keep in an airtight container in the fridge for up to 4 days.

  • Prep Time: 5 minutes