Homus de ervilha com hortelã | Rita Lobo | Cozinha Prática

Soak 2 cups of peas in boiling water for 30 minutes.

After soaking, drain the peas and add them to 3 liters of cold water.

Add a pinch of baking soda to the peas to help them cook faster and enhance their color.

Bring to a boil over high heat, then reduce the heat and cook for about 20 minutes or until the peas are soft.

Once cooked, drain the peas and let them cool slightly.

In a food processor, combine the cooked peas, 3 tablespoons of olive oil, 2 tablespoons of tahini, 1 clove of garlic, mint leaves, and 1/4 cup of lemon juice.

Blend until smooth and creamy, adjusting the texture as needed.

Transfer the mixture to a container and refrigerate for at least one hour before serving.

Equipment Needed

Spice Level:

Dietary

Allergens