Green Pea, Harissa and Coriander Hummus
Photography Aaron McLean.
The versatile frozen pea transforms into a light, fresh dip bursting with flavour. Use mint, basil or parsley if coriander doesn’t appeal.
INGREDIENTS
1½ cups frozen peas, blanched
½ avocado
¾ cup cannellini beans (½ of a 400 gram tin)
2 tablespoons tahini
1 teaspoon harissa or more to taste
zest and juice 1 lime
2 cloves garlic, crushed
¼ cup packed coriander
2 tablespoons olive oil
1 tablespoon water
sea salt and ground pepper
To serve
¼ cup tamari roasted almonds, chopped
2 tablespoons chopped coriander
METHOD
Place all the ingredients in a food processor and blend until smooth.
Season generously with salt and pepper.
To serve: Spread on a serving plate and drizzle over a little oil. Combine the almonds and coriander and scatter over the top. Makes about 1½ cups.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.