Carlin Pea Hummus is a modern British recipe for a classic snack of carlin peas that are cooked until soft and blended with oil, garlic and lemon juice to yield a dippable paste. The full recipe is presented here and I hope you enjoy this classic British version of: Carlin Pea Hummus.
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The commonest carlin pea cultivars are black or red and this British heirloom pea variety can be used as a direct replacement for chickpeas, hence this hummus recipe. Here I’ve used dried black carlin peas as they’re what I had in the larder.
If you’re starting from dried carlin peas, soak them in a large bowl of water over night, then rinse and simmer them in plenty of water for about 40 to 45 minutes until tender. Drain the peas and rinse well then set aside to cool (reserve a little of the cooking liquid for thinning).
In a food processor, combine the carlin peas, tahini, garlic, lemon juice, and a pinch of salt.
Blend until smooth, scraping down the sides as needed. With the food processor running, drizzle in the olive oil until the hummus is creamy and well combined (if a little thick blend in some of the carlin pea cooking liquid.
Serve with pita bread, vegetables, or as a sandwich spread.
