1 tbsp cannellini beans (used instead of chickpeas as they make a brilliant creamy binder for the dip!)
½ tbsp tahini (not suitable for nut allergies, contains sesame)
Olive oil
How to make
Once you have cooked the peas, refresh them in ice cold water for 1 minute and then drain. This will set the colour and make the finished hummus a beautiful vibrant green colour.
Blitz all the ingredients together, adding olive oil, until you have a consistency you like, then serve!
