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Crushed Pea Hummus with Crispy Veggies


A vibrant and simple dip, great to share as part of a grazing platter, any time of year. Just add seasonal veggies. The hummus is perfect for freezing too. Or why not try making our Cheese & Spring Onion cakes, delicious for dipping too!

This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection.

Serves 12 as a grazing dish


2 cloves garlic

¼ red chilli, finely chopped

2-inch piece of ginger, peeled and grated

1 tin of cooked chickpeas

5 tbsps Yorkshire Rapeseed Oil, and a little to finish the hummus

Fresh mint, to taste

100g frozen peas – defrosted. We use Green’s Yorkshire peas

Selection of vegetables for dipping – we used a mix of peeled carrots, celery, cucumber and radishes, all prepared into perfect dipping sticks



Heat the garlic and the chickpeas in their own aqua faba (the juice from the tin), and cook until soft and the liquid reduces. Pop into a food processor and blend together with the peas, chillis, ginger and fresh mint. Whilst blitzing, drizzle in the Yorkshire Rapeseed Oil until you have the desired texture.

Serve in a dish alongside your platter of vegetables for dipping. Tasty served hot or cold.