So here I am. Currently watching the sunset from our caravan desk, on week one of our nomad summer. It’s been a glorious few days here on the Isle of Wight. The sun has been out in full force, welcoming us to our new dwelling. I feel like I am at my best when I am outside, with the dewy grass between my toes, and the wildlife all around.
Adapting to the new surroundings is a little unsettling, although we are used to changing scenery every few weeks due to cruising the boat around the canals. It’s still a challenge. But challenges are good, I truly feel they are designed so we can be the very best version of ourselves.
Setting up my little kitchen unit takes a while! I’m one of those people who panics if things aren’t in their rightful place. Everything needs to be just so, and I can get a little cranky until it’s that way. Another little test is doing the grocery shop. I’m pretty sure I covered at least 2 miles in the supermarket today. To-ing and fro-ing between the isles, trying to make sure I’d remembered everything, and all the while trying to push one trolley and pull another. Shopping for 30 is quite the experience!
Peas and me haven’t always been the best of friends. My mum loves to tell the story of when I was little in my high chair flicking them off my plate, one by one, kindly telling them to piss off. It’s taken me quite a long time, but I’m starting to get used to eating them. However, I still need that bit of mint to hide the full on pea taste! Baby steps guys, baby steps.
This weeks recipe is a great summer addition. Perfect for those picnics in the park, or dinners on the patio al fresco. Easy to transport and a light, fresh picnic hamper must have. Plus it’s quick to put together.
Pea and Mint Hummus (v) (gf)
Large handful peas (I used fresh, but frozen would also work)
150g chickpeas (soaked overnight and cooked / tinned and drained)
3 large sprigs of mint – stalks discarded
1 lemon – zested
70ml extra virgin olive oil
1 garlic clove – finely chopped
First, shell your peas, discard the shells and keep the peas to one side.
Bring a small pan of water to the boil, cook the peas for 4 mins. Drain and leave to one side.
Add the chickpeas, cooled peas, oil, garlic, lemon zest into your blender. Squeeze in half of the lemon juice. Blend for 2 mins, until smooth.
Feel free to add salt and pepper if you wish.
Here are some more alternative hummus recipes from my blogger friends: