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.
|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 large||Lebanese flat bread (Main)|
|¼ cup||Oil, for brushing, I used rice bran|
|1 Tbsp||Sumac powder, or smoked paprika|
- 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.
- 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.