Homemade dips are surprisingly easy if you have a food processor and good because you know exactly what is going into them. For this green pea dip I had all the ingredients in my fridge, freezer or pantry already. Such a bonus. Having a flourishing herb garden helps, too.
Dip
1 ½ cups | Frozen peas (Main) |
1 small | Lemon, or lime, freshly zested and juiced |
2 cloves | Garlic, peeled and chopped |
1 pinch | Flaky sea salt |
1 tsp | Chilli flakes |
¼ cup | Fresh mint, roughly chopped |
2 Tbsp | Fresh basil, roughly chopped |
2 Tbsp | Flat leaf (Italian) parsley, roughly chopped |
1 Tbsp | Olive oil |
1 cup | Plain unsweetened yoghurt, or Greek yoghurt |
2 Tbsp | Tahini |
Pita crisps
2 large | Lebanese flat bread (Main) |
¼ cup | Oil, for brushing, I used rice bran |
1 Tbsp | Sumac powder, or smoked paprika |
Directions
Dip
- Rinse peas under warm water to soften them. Drain well and place in a food processor. Add lemon/ lime juice and zest, garlic, salt, chilli flakes and herbs. Blend together, then add the olive oil. Remove from the food processor and scrape pea mixture into a mixing bowl.
- Add the yoghurt and the tahini, and stir through well. Taste, and adjust lemon/lime, salt or chilli if required. Garnish with more herbs and serve with pita crisps.
Pita crisps
- Preheat oven to 200C. Cut the pita breads into quarters, then into 2cm strips. Lay on a baking tray lined with baking paper.
- Brush the pita pieces with olive oil, then sprinkle over the sumac or smoked paprika. Bake in the oven for about 10-12 minutes until golden and slightly crisp.