This quick and easy dip can be made up to 2 days in advance and stored in the refrigerator until ready to serve. It is both vegan-friendly and versatile!
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 200 g frozen peas
- 1 organic lime
- 1-2 tbsp tahini (sesame paste)
- Optional ½-1 clove of garlic
- 1 handful of fresh coriander
- 1 tsp salt
- Cayenne pepper
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Method
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1Pour boiling water over the peas and leave for a few minutes. Drain the water and rinse the peas in cold water.
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2Wash the lime well and rub dry. Then grate the zest on a fine grater and squeeze the lime.
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3When the peas have cooled, purée them with the lime juice and a little lime zest, tahini, garlic and coriander in a blitz chopper or hand blender. Season with salt and cayenne pepper, sprinkle with the remaining lime zest and serve in Le Creuset 200ml Stoneware Ramekins.
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4Cook’s Tip: The vegan dip tastes good with crunchy vegetable strips or as a spread for pea bruschetta on small toasted ciabatta slices. You can replace the sesame paste with sunflower seed butter, cashew butter, almond or peanut butter. Instead of coriander and lime, basil and lemon also work wonderfully. You can prepare the dip 1-2 days in advance and store it in an airtight jar (with a layer of olive oil on top) in the refrigerator.
