Pea and Mint Dip

I stumbled across this recipe on the internet (courtesy of Martha Stewart) whilst looking for inspirational recipes using peas and decided it was a bit more quirky and interesting than the traditional pea and mint soup which I was going to make.

Since going on holiday recently and having had an amazing platter of raw vegetables with anchoïade (see picture below) I have fallen in love with the idea of a huge plate of veggies with dips.

This pea dip would be a good one to have, served with whatever crudités you have to hand:

Peas and mint marry well and with a clove of garlic and lemon juice it adds just the right zing. Tahini has a nice earthy quality and provides additional protein and goodness to the mix. I didn't have any tahini so used cashew butter instead, which worked well.

Serves: 4 Preparation time: 2 minutes Cooking time: 2 minutes

Ingredients:

3 cups of frozen garden peas 1/4 cup of fresh mint leaves Zest and juice of a lemon 1 clove of garlic 2 tbsp of olive oil, plus extra for drizzling 1 tbsp of tahini/cashew butter Salt and pepper to taste

1. Let the peas sit in a bowl of freshly boiled water for two minutes. Drain and plunge in ice cold water to arrest the cooking process. Drain again. 2. Blend the peas, lemon, garlic, olive oil and tahini in a food processor until smooth. 3. Season with salt and pepper according to taste.

Serve with crudités, bread sticks etc. as a starter or accompaniment to an aperitif.

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