Green Pea Hummus

Heat the olive oil in a frying pan over medium-low heat. Add the garlic halves and cook gently for a minute.
1 tablespoon olive oil
2 garlic cloves
Add the peas and stir to coat them in the garlicky oil. Cook for 4-5 minutes, stirring occasionally, until bright green and tender. Fresh peas usually need about 3 minutes.
9 oz peas
Take the pan off the heat and leave to cool for 5 minutes.
Tip the peas, garlic and all the oil from the pan into a food processor. Add the chickpeas, tahini, lemon juice, lemon zest, basil, parsley, 2 tablespoons of aquafaba and the salt.
1 can (14 oz / 400 g) chickpeas
2 teaspoons tahini
1 tablespoon fresh lemon juice
Zest of ½ lemon
10-12 fresh basil leaves
1 handful fresh parsley
2 tablespoons aquafaba
½ teaspoon salt
Blend for 2-3 minutes, scraping down the sides once or twice, until smooth.
With the motor running, add more of the reserved aquafaba a tablespoon at a time until the hummus is as creamy as you like. You may not need all of it.
Taste and adjust with more lemon juice or salt, then spoon into a bowl. Finish with a drizzle of olive oil and a few basil leaves.