Family friendly recipe: yellow pea hummus

Last week Louise Palmer Masterson of Stem and Glory wrote about five ways for families to lower their carbon impact. Eating less meat reduces your carbon footprint, and here is a recipe from Louise to help you create easy home cooked meals that are both tasting and inspiring.

Yellow Pea Hummus

Hummus is one of the nation’s best loved dips, but chickpeas do not grow very well in our climate, so they are nearly all imported. The good news is British yellow peas grow amazingly well here, they make a fantastic hummus, and they are even more nutritious than chickpeas. They also blend a lot better, which is one of the main reasons I never made chickpea hummus at home – I just couldn’t get that whipped consistency  with chick peas. The yellow peas do it perfectly though.  Making a pot of this every week instead of buying plastic and cardboard wrapped deli pots from the supermarket, will instantly improve your sustainable credentials.


  • 250 grams cooked whole British yellow peas (buy from Hodmedods, soak for 5 hours, drain and cover with fresh water and boil for 45 mins, drain and retain the drained water)
  • 60 ml lemon juice
  • 60 ml tahini
  • 1 small garlic clove
  • 30 ml British oil
  • 1/2 tsp ground cumin
  • Salt to taste (start with ½ tsp)
  • 50 to 90 ml pea cooking water


Add the first 7 ingredients to a blender and blend for 2 minutes. Then with the blender still turning, add 50ml of the pea water slowly. Blend until very smooth.

Find out more about Louise and some vegan recipes here.


Louise Palmer-Masterton is founder of multiple award-winning, plant-based restaurants Stem & Glory. With established sites in London and Cambridge, and a third site planned for London’s Broadgate in 2022, Stem & Glory offers eat-in, click-and-collect and local delivery, as well as a well-stocked vegan bar. Stem & Glory is also the first UK restaurant to pledge to be carbon negative by end of 2021 and was recently celebrated as one of the UK Governments ‘Heroes of Net Zero’ at a COP26 awards ceremony.

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