Chickpeas are very filling and versatile and form the heart of this easy and colourful hummus.

I love the combination of the pea and mint which makes this light and tasty hummus a great choice for lunch or a starter served with toasted pitta bread or a selection of colourful vegetables like pepper carrot and cucumber.

Serves 4 – 6

150g frozen peas

400g tin of chickpeas, drained

½ tsp lazy garlic

1 lemon, zested and juiced

100 fat – free natural yogurt

½ tsp ground cumin

2tbs fresh mint, chopped plus a few leaves for garnish

Salt and freshly ground black pepper

Method

Cook the frozen peas in boiling over a high heat for 3 minutes, then drain. Refresh under cold water running water and drain again.

Put the peas in a food processor with the chickpeas, garlic, lemon zest and 2tbs of the juice.

Whiz up until smooth, then add the natural yogurt, ground cumin and fresh mint, whiz up again to combine, season with the salt and pepper.

If the houmous is a bit thick, you could add a bit more lemon juice or a bit of water to thin it down.

Place into an air- tight container and chill in the fridge for a few hours.

Serve in little dishes garnished with mint leaves and grilled pitta breads, or slices of crispy French bread.