Yellow Pea Hummus

Method

1. Soak the peas overnight in cold water.
2. Drain the soaked peas, place in a pressure cooker and cover to twice their depth with water. Add the garlic cloves and bouillon powder.
3. Close the pressure cooker lid, bring to pressure and cook for 20 minutes until the peas are tender. (Cooking time will vary according to your preferred texture, the batch of peas and the hardness of your water - longer for hard water, shorter for soft.)
4. Leave to cool for around 20 minutes before opening the pressure cooker. Drain - but save the cooking stock, you'll need it!
5. Add the tahini, lemon juice, some of the stock, oil and salt.
6. Use a stick blender in the pan or transfer to a blender, and blend to your preferred texture, coarse or smooth - adding more stock if necessary.
7. Serve warm in a large bowl, garnished with sumac, smoked paprika or your preferred seasoning…
8. ...or stir into pasta..
9. ...or add to roast potatoes, mixing in once the potatoes are roasted and returning to the oven for 10 minutes to heat through…
10. ...or use as an alternative to white sauce in lasagne or moussaka…
11. ...or use to thicken soups…
12. ...or cook in a pie…
13. ...or…