Pea and Feta Hummus on Rye

11th January, 2017
Angela Day

Makes 12–14


  • 500ml frozen peas
  • 3ml ground coriander
  • 60ml chopped mint
  • 60ml tahini paste
  • 60ml lemon juice
  • 30ml olive oil
  • 200g feta cheese
  • salt and pepper to taste
  • rye bread for serving
  • olive oil for brushing

Preparation Instructions

  1. Place the peas in a pot with boiling water to cover.
  2. Bring to the boil and simmer for 5 minutes or until the peas are tender.
  3. Drain and rinse under cold water to retain the colour.
  4. Place the peas in a food processor or blender with all the remaining ingredients except the bread.
  5. Pulse the mixture to form a fairly smooth paste.
  6. Brush the bread with olive oil on both sides and cook on a griddle pan until toasted.
  7. Pile the pea mixture onto the toasted bread and sprinkle with some extra feta if desired.
NOTE: If you do not have a processor or blender then mash the peas with a potato masher until smooth and mix in the remaining ingredients.