This quick, easy pea hummus is lighter and fresher-tasting than the traditional chickpea version.
Boil the peas in a pan of lightly salted water for 2-3 minutes, or until tender. Drain well, then rinse under cold running water.
Roughly crush half the peas and blend the remaining into a smooth purée using a hand-held blender.
Mix the crushed and pureed peas together in a bowl, then stir in the tahini, lime juice, cumin and salt, to taste. Stir in the coriander and spring onions.
Serve with vegetable crisps or tortilla chips.
