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Warm Carlin Pea “Hummus” and Salad

Warm Carlin Pea “Hummus” and Salad

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Warm Carlin Pea “Hummus” and Salad
Carlin Peas Dried Peas Fava Umami Paste Ferments Hummus Middle Eastern Peas Salad Salads Summer Whole Peas Winter

by Jenny Chandler

Serving a salad with a warm “hummus” base makes all the flavours sing, and feels so much more comforting on colder days. This Carlin Pea hummus is also fabulous with a baked sweet potato and plenty of dark green steamed leaves.

Hummus literally means chickpeas - the ingredient is synonymous with the dish. But the approach can be applied to any number of pulses to make deliciously different dips. Carlin peas are a particularly good substitute for chickpeas - and with their chestnutty flavour and beautiful rich colour they bring something new and exciting to a favourite recipe. 

Serves 4

Ingredients

For the 'hummus'
For the salad
  • ½ Red Onion, spiced
  • 2 tbsp Vinegar, wine, cider, sherry - it’s up to you
  • ½ tsp Salt
  • 1 Small Head of Radicchio or Chicory
  • 1 Medium Beetroot, sliced finely, ideally on a mandolin
  • 2 Carrots, roughly chopped, purple heritage carrots look stunning
  • 2 Oranges, peeled and segmented or sliced.
  • 2 handfuls of Walnut Halves
  • A splash of Extra Virgin Olive Oil
  • Black Pepper, to taste

Method

For the 'hummus':
  1. Heat the garlic in the olive oil in a small pan until it just begins to colour. The idea is just to reduce the garlic’s bite, bring out the aromas and infuse the oil, you’re not frying so gently does it.
  2. Now add the oil and garlic to a blender with the drained peas (save the cooking/can water), half of your fermented barley (or other source of Umami flavour) and the orange juice.
  3. Blend to a purée, smooth or textured (that’s your choice). Taste and add the remaining fermented barley, vinegar, salt and pepper to taste.
  4. If the purée feels too stiff do add a splash of the cooking/can water to loosen.
  5. When ready to serve you can warm through the “hummus” in your garlic oil pan and then spread onto a serving plate with the back of a spoon.
For the salad:
  1. Place the sliced red onion in a small bowl with the vinegar and salt, massage it with your finger tips for a few seconds and then set aside to soften and turn a glorious fuchsia pink.
  2. Arrange the remaining ingredients on top of the warm pea purée, top with the onion and then add a drizzle of olive oil, the vinegar from the onion bowl and plenty of freshly ground black pepper.


Jenny Chandler
Jenny Chandler

Author


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