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Sunday, 19 June 2016

Pea, avocado and mint dip

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).

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


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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