Spring time is one of my favourite times of the year. It starts to warm up (so no more worrying about, is it going to snow today? Are we going to have another supermarket raid as everyone panic-buys 20 loaves of bread?) And it’s also not too hot that, with the exception of curling up inside your freezer, there’s nothing you can do to escape the heat (Something that I’ve only ever experienced since living in Devon. In Wales, such heat is just a myth!)
(want to skip all of this and go straight to the recipe? Click here!)
But this time of year? The whole world seems to have a spring in it’s step (see what I did there?) with new born lambs leaping through the fields, flowers blooming everywhere you turn, and if you’re lucky, blue skies and bumble bee’s in the blazing sun.
So, in honour of this splendid time, I thought I’d create a fresh, spring-themed dip.
The fresh pop of peas…
The lively zing of lemon..
(they have the word spring in them! What more could you want?)
And it’s a lovely green colour too. Perfect.
It’s like hummus, but made with Peas! Phummus!
Now, as luck would have it. This week is also National Sandwich Week! So what better way to enjoy it than with a vibrant, fresh, Pita-sandwich?
Warm pita bread, Phummus spread, salad, and the other newbie in the post.. Halloumi!
Now, I’m currently working on a products page to tell you all more about what I’m going to selling here (and an about me page), so more details on the Halloumi to come! All I can say is that it’s delicious, creamy, and grills wonderfully! (and is vegan, of course!) Perfect in sandwiches, salads .. straight off the grill….
On to the recipe!
- 1 cup of frozen peas (fresh would work too)
- 1 cup water
- 1 roughly sliced spring onion
- 1 tablespoon diced white onion
- 1 clove of garlic, sliced (or more if you’re a garlic lover!)
- 1/2 cup of chickpeas
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar (or you could use cider/champagne vinegar, or more lemon juice)
- 1 tablespoon EVOO (extra virgin olive oil) – (works fine without, just adds a nice flavour)
- big handful fresh parsley
- 1/4 walnuts
- Salt and pepper, to taste
- Optional – Tahini (I didn’t use it in this, but it would give it a more “hummus-y taste!)
- In a microwave-safe bowl or jug, add the peas, water, spring onion, white onion, and garlic, and microwave for 4 minutes. You could also easily do this in a small saucepan, and just heat until the water’s boiling, and the peas are defrosted (if using fresh peas, you won’t need to heat as long. Only about 2 minutes – just to take the raw edge off the onion)
- Let cool slightly, then add the bowl of peas, onions and garlic to a blender*. Add in the rest of the ingredients**, and blend on high for about 3 minutes, or until you end up with a nice, smooth dip.
- Now all that’s left to do is to season to taste! You may want to add salt, pepper, chilli powder, more EVOO or lemon juice – Just adjust it until it tastes right to you!
This tastes great warm or chilled! If chilling, make sure to store in an air-tight container! It’s best eaten the day that it’s made, but it should last 3 days in an air-tight tub 🙂
(this is also wonderful stirred through pasta, or used as a dip for crudités!)
*Never add boiling hot foods to your blender! It can cause steam to build up, and a bit of a blender-explosion! So let’s avoid that!
**I’m a huge garlic lover, so I like to add in an extra clove of raw garlic here too! Also, if you like, you can use 1/4 cup chickpeas, and 1/4 cup silken tofu, or all silken tofu! Both work really well.
For the Spring-time Pita
3-in-1 - A cheese, a dip, and a sandwich! (of sorts)
By May 14, 2013Published:
- Yield: 1 Servings
Serves one - but you can obviously double/triple as needed
- 1 Pita bread wholemeal is my favourite
- 3 tbs Phummus
- 4 slices Halloumi grilled (if you can't get halloumi, Tofu would work well here too)
- 1 tomatoes ripe, sliced
- handful white cabbage shredded
- 1/4 cup Carrot grated
- 1 Romaine lettuce shredded
- handfull Rocket arugula to any American readers!
- To grill the halloumi, slice into slabs at least 1.5 cm thick (too thin and they’ll just turn into halloumi-crisps! Still tasty though..) and place them onto a lightly-oiled grill or frying pan. If using a grill with a lid you can close, cook for about 1 minute, checking now than and then to make sure they’re not too done! If cooking in a frying pan, cook for about 1 minute on one side, or until golden and crisp, then carefully flip and cook the other side for another minute. Best eaten warm. (This method can be used for Tofu too! As Tofu is wetter, it may take a few more minutes each side to cook) Now obviously, if you don’t have pita breads, this would work wonderfully in a wrap, a sandwich, or just as a salad!
- Warm your pita bread (don't over toast, or you won't be able to stuff it!) and cut in half.
- Spread on lots of phummus!
- Pile on the salad (feel free to change up the salad to what you have on hand! Though something soft (tomato, cucumber, courgette) and something crispy (cabbage, lettuce, celery) are recommended for a nice contrast in textures)
- Add two slices of the grilled halloumi to each pita half - And devour!