Pea and coconut hummus


2 jars of Biogurt Coconut Natural
200 g of frozen peas
5 mint leaves
zest and juice of 1 lemon
100 g of crackers
1/2 red onion
1/2 cucumber
1/2 celery stalk
green part of 1 spring onion
evo oil to taste
salt to taste

Made with


Blend the crackers with 1 pinch of salt and pour into the bottom of the glass. Blanch the peas in salted water for 4 minutes and cool them in cold water or water and ice. Set aside 2 whole tablespoons. Blend the rest of the ingredients together with the Biogurt Coconut Natural, the mint leaves, the juice and grated zest of the lemon, oil and a generous pinch of salt. Finally, pour the cream into the glass. Cut all the vegetables into strips and place them in the centre of the glass. Finish with the whole peas and a drizzle of oil.