On World Meditation Day, the Associate Centres and Member Institutes of the Indian Yoga Association came together to honour the profound practice of meditation. Across various locations, our community gathered to reflect, connect, and deepen their meditation journeys, fostering a sense of unity and inner…
by The Yoga Institute
Green Peas and Hummus Chutney is a delicious middle eastern hummus with the freshness of mint leaves and peas. Chickpea is a plant based source of protein, ideal for vegetarians and vegans. It is a source of zin, folate and copper. Mint gives a cooling effect, aids in digestion, is rich in vitamin C and iron. It is antibacterial, antifungal and has antiviral proteins. Peas are one of the best plant based sources of protein, reduces appetite and promote feeling of fullness.
Ingredients
Mint Leaves 20 gm
Green peas 50 gm
Chickpeas 30 gm
Sesame seeds 15 gm
Salt ¼ tsp
Lemon Juice 1 tbsp
Olive Oil 1 tsp
Cumin 1 tsp
- Method
- Take chickpeas and water in a bowl and soak overnight.
- Next day, boil chickpeas in a pressure cooker for 15-20 minutes.
- After it has cooled down, mashed them and make a puree in a blender.
- Take green peas in a bowl, and make a puree of the peas with mint in a separate blender.
- Add sesame seeds, lemon juice, cumin, olive oil and salt in a bowl and mix well.
- In a separate bowl, add chickpeas puree, peas puree and sesame mixture and mix them well. The hummus is ready to serve.
Healthy Cooking Tips
- Use raw green peas, especially for dips. Do not boil them.
- Use fresh mint leaves.
