Blanch the peas briefly in hot water, then refresh in ice water so they keep their color. Wash the lemon with hot water, then finely zest and juice it. Peel the garlic clove. Puree all the ingredients except the olive oil until smooth. If necessary, add a little liquid (water or vegetable stock). Season with salt and pepper. Transfer the hummus into bowls and drizzle with olive oil. Garnish with fresh cilantro to taste.