In boiling salted water, put the Romanesco florets and cook for 10 minutes. During the last 3 minutes, add the green peas.
Strain and cool under cold water.
Drain (keep the liquid) and rinse the butter beans and place them in a food processor with all the other ingredients (strained romanesco & green peas, 2 roasted garlic cloves...).
Whizz until creamy. Add a few tablespoons of the butter beans liquid until you got a nice texture. This hummus is a bit thicker than normal hummus.
Transfer into a bowl and serve!