Boil the peas, let them leak and cool. Grill the pine nuts in a small saucepan . I do this without adding oil but stirring regularly. Cut the basil and rucula into rough pieces.

Put the peas together with the garlic, rocket salad, basil, tahini, estragon and 2 tablespoons of oil in the cutter. Mix the whole into a homogeneous paste but with still enough pieces and fibers. (For the decoration I keep some peas separately) If you need more oil you can add this. Seazon with pepper and salt.

Put the green hummus on a plate and sprinkle the pine nuts and the peas that you have kept seperatly over it. Sprinkle with some extra oil. I like a spicy taste and sprinkle some spicy paprika powder over it.