A few words about this recipe
The other day, I prepared a little improvised pea puree. These were mixed pea with crème fraîche and coriander. I told myself that it would be even better to replace the cream with tahini and lemon juice to make a sort of hummus, the soaking and cooking time of chickpeas less. The result is excellent; fresh, original, and ideal spring served like hummus with flatbread or crackers.
