Struggling without your cheese sandwich for lunch? Access to cheese was limited during the war, but there are now many modern substitute sandwich fillers! This houmous is packed full of protein and so it makes a great alternative for cheese. The recipe makes use of British yellow peas, and doesn’t require many other ingredients. It will last in the fridge for a week, and can be served cold or hot.
200g split yellow peas soaked for 4 hours
1 red onion, diced
1 tsp salt
2 tbsp olive oil
- Rinse the split peas well and place in a large saucepan
- Cover the peas with water, bring to the boil and then simmer on a moderate heat for 20 to 40 minutes, topping up with extra water if necessary.
- Once the peas are tender but still intact, add the diced red onion, salt and 1 tbsp olive oil
- Continue to cook for a further 10 minutes
- Once the peas are cooked but not too mushy, remove the mixture from the heat
- Roughly mash the mixture and leave it to cool
- Before serving, stir in the remaining olive oil, lemon and season to taste
You can find the original recipe here alongside some other recipes for British peas and beans