Directions

1. For hummus: mix cooked chickpeas with tahina, lemon juice, garlic, oil, salt and paprika.

2. Create thin discs of hummus and bake them in a 200°C oven until crispy.
3. For the pea puree: cook the onion in a pan with oil for 5 minutes, add the peas, salt and pepper. Cook for 25 minutes, add Giusti White Condiment and blend everything.
4. Serve the cream of peas with ricotta cheese, crunchy hummus, fresh peas and edible flowers.