Bright green, summery, fresh, and kind of healthy-ish.
Serves around 6 as part of a mezze (mezze is probably the
best kind of meal).
Ingredients
2 cups green peas – I use frozen garden peas, which I prefer
to petit pois, but it is up to you I suppose. Some broad beans would probably
work too, but I don’t like them
1 ripe avocado, preferably the crocodile-textured hass
variety.
1 small or ½ a large clove or garlic
1 tbsp crème fraîche, or cream cheese, or ricotta. Or leave
out.
Juice of ½ a lemon
6 leaves of fresh mint or a generous tsp of dried mint. (I
used dried as I didn’t have any fresh, and it worked really well.
½ tsp each of mustard seeds, sumac, ground coriander, and
chilli flakes
salt and pepper
Method
Defrost the peas if you need to. Blend everything together
with half the mint and lemon juice, and a little bit of salt and pepper. Taste
and add more mint, lemon, salt and pepper as needed. If you like your dips with
texture then you can add some finely chopped spring onion, shallot or radish
once it has been blended.
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