Fresh pea dip
I’m back from a holiday in Switzerland where they’re apparently not so fond of veges. Arriving home late on a Sunday night I knew I needed to whip up something quick and healthy for the next day’s lunch. The result? A fresh pea dip/hummus that I spooned into iceberg lettuce cups with avocado and cucumber. Green equals goodness! You could also dip in some carrot/celery sticks or use as a spread on rice crackers. Bonus: the recipe is also hypoallergenic.
- 1 cup x fresh green peas (you can also use defrosted organic frozen peas)
- A handful of fresh basil leaves
- 1/2 x lemon, juiced
- 2 x garlic cloves,
- 1 TBSP x tahini
- A dash of extra virgin olive oil
- Salt and pepper, to season
Combine all the ingredients except the oil, salt and pepper in a food processor and blitz. Then blend on a low setting while drizzling in enough olive oil until the dip reaches the desired, hummus-like consistency. Season with salt and pepper and serve. Any leftovers can be stored in the fridge for a few days.
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