I've been on and off home turf the past couple of months but everytime I do stop by I head straight for the kitchen to regurgitate information and inspiration gathered during my time away. Some things are inspired by new places and new cultures. Some things are inspired by local cuisine. Some things are inspired by seasonal produce. And some things are inspired by me just having too much time to myself to think about fun new things I could try when I get home.
This recipe is mostly inspired by the fact that we are in peak pea season, with some influence coming merely from me having had too much time to think about the things you could do with peas. I've made pea and mint houmous in the past and I'm a huge dip lover in general, as they require next to no thinking at all, and pretty much the same amount of effort. Dips and spreads are one of my favourite things to make purely because they are so easy and customisable. You can disguise any ingredients you don't like the taste of by combining then with ones you do, and you can also invent your own new combinations by simply getting creative with whatever you can find in the kitchen (within reason).
I've been wanting to develop some good summertime recipes (although it has seemed pointless since it still feels like winter in the UK), but have been caught up in the waves of life, and by that I mainly mean work. June felt like the heaviest month. The energy was low and dull, the weather was grey and practically everyone I know was feeling totally depressed about the EU Referendum results. I honestly believe that the energy of others around you has a huge effect on your own energy, even the energy of people you don't know. But, I also believe that seasonal produce provided by the Earth exists to help us cope with certain times of the year, by providing us with what we need, when we most need it. Natural, life-rich produce has transferrable energy. It has so much to give, and all we have to do to attain it is consume it. I guess what I'm trying to say is, the peas are here to help. I had leftovers of this for breakfast this morning and the sun is currently out. It hasn't even rained yet today (!?). I'm feeling good about July already, and sending total Bye Felicia vibes to June.
180g Garden Peas (cooked)
200g White Beans, Butter Beans, Cannelini Beans or Chickpeas
70g Olive Oil
20g Filtered Water
30g Avocado Flesh
100g Sliced Courgette, sauteed (can also substitue for sauteed broccoli or cauliflower)
Large Pinch Himalayan Pink Salt - to taste
10g Fresh Spinach
1g Lemon juice
15g Macadamia Nuts (Pumpkin Seeds + Brazil Nuts would work well too)
6g Mint - optional but v v nice
1/2-1 Clove Garlic - optional (I am mildly allergic so I didn't include this but if you're into it I think it would be a sure)
If using frozen peas, bring a small saucepan of water to the boil and add the peas. Simmer for about 5 minutes until soft, then strain and leave to cool. If your peas are pre-cooked and ready to go, start by sauteeing the courgette in a little olive oil and salt, over a medium heat. Meanwhile, blend the peas, your beans of choice, olive oil, water, salt, avocado flesh, tahini, spinach, lemon juice, nuts and mint and garlic - if using - in a high speed blender. Blend for about 1-2 minutes, using a tamper to get things moving properly. Keep an eye on the courgette and flip them as they begin to sizzle and brown. Once cooked well on both sides and soft in the middle, add them to the blender and blend for a further 1-2 minutes. Ideally, the blender should be able to run smoothly without the help of the tamper, as this will create the smoothest result. If it's really struggling, add a little more water.
Once you are happy with the texture, taste and season with extra lemon, garlic or salt, until you are happy with it. Transfer to a bowl or tuppaware and leave in the fridge to cool before serving.
To serve, drizzle with a little extra olive oil and either some chopped macadamia, sesame seeds or hemp seeds, dukkah or za'atar, to add a little crunch.