Welcome to the Herb Diaries! 

I am a London based vinyasa and yin yoga teacher obsessed with food and all things healthy, sharing my favourite recipes from my healthy plant-based kitchen. 

Serena x

Asian Pea Hummus

Asian Pea Hummus

Asian Pea Hummus | The Herb Diaries

My brother in law is a big fan of dips and always looks pretty heartbroken when he comes to visit and finds me unprepared. Luckily there is always a tin of chickpeas in the cupboard, so it only takes a few minutes to whip up a big bowl of hummus, but I realised I needed to mix it up a bit. Having experimented with flavoured hummus and different beans and pulses, this has been judged to be by far the best one I have come up with yet.

Asian Pea Hummus | The Herb Diaries
Asian Pea Hummus | The Herb Diaries

The sweetness of the peas goes deliciously with tangy lime and salty soy sauce. I also love spice but you can use less chilli if you aren't so keen. I am totally obsessed with all the asian flavours and a little kick from the garlic and ginger should help blast away any winter colds that are starting to creep in. You can also serve this dip warm as a side and its delicious eaten warm with a crunchy thai style salad.

Asian Pea Hummus | The Herb Diaries

Ingredients:
Makes one big bowlful

3 cups of peas
1 clove of garlic
1 small knob of ginger
1 red chilli
Handful of fresh coriander
1 tbsp tahini
1 tbsp of tamari
2 tbsp of sesame oil
Juice of 1.5 limes
Water (to reach desired consistency)
Sesame seeds (to decorate)

Asian Pea Hummus | The Herb Diaries

Method:

Peel and roughly chop the ginger and garlic. Bring a pan of water to the boil and cook the peas, garlic and ginger for 3 minutes. Drain and leave them to cool for a few minutes then add all the ingredients to your blender and blend until completely smooth. Add more lime/tamari/chilli/tahini to season exactly how you want it.

Asian Pea Hummus | The Herb Diaries
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