By Lyn Funnell
We had some cooked food left over from our Sunday Dinner; some sugarsnap peas, marrow and turnip. All bought from local producers and kept in the freezer.
I’d heard that you can turn almost anything into hummus; carrots, broad beans, beetroot, chickpeas, peppers, chestnuts, sweet potatoes and more. But I’d never tried any variations of the traditional dish.
Most of them have a pulse or bean base, like chickpeas or broad beans. I had peas, including their pods.
I blitzed my leftover food well with 3 garlic cloves, a heaped teaspoonful of tahini paste, a squirt of lemon juice, a glug of olive oil, and seasoning.
And it tasted – and looked like – hummus!
We all love Bubble and Squeak made with our roast dinner leftovers. From being an economical way of using up our Sunday dinner surplus food, it’s become one of our most popular dishes.
But for a cold treat, do try a hummus variation. You’ll be pleasantly surprised!
