Pea, mint & chilli dip

Pea, mint & chilli dip

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(3 ratings)

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Cooking time

Prep: 5 mins Plus defrosting no cook

Skill level

Easy

Servings

Serves 4

A speedy guacamole-style purée that's ready in minutes and perfect for snacking or lunchboxes

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
278
protein
15g
carbs
47g
fat
3g
saturates
1g
fibre
12g
sugar
16g
salt
0.8g

Ingredients

  • 400g frozen peas, defrosted
  • 100g fat-free natural yogurt
  • juice 1 lemon
  • 1 tsp ground cumin
  • small handful mint leaves
  • 1 small red chilli, chopped
  • 4 wholemeal pitta breads
  • 500g carrots, cut into batons

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Method

Whizz the peas, yogurt, lemon juice, cumin, mint and chilli together in a food processor to a texture you like. Divide between plastic tubs to pack into lunchboxes, or tip into a serving bowl. Lightly toast the pittas, then cut into wedges and serve with the dip and carrots.

Recipe from Good Food magazine, May 2012

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Comments

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fairystoryteller's picture
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We didn't like this at all. An unpleasant texture - sort of watery but with little lumpy bits even though I whizzed it up in my very efficient mini blender. It had a bitter flavour. Ended up throwing most of it away.

ambers1961's picture
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Made this for friends for a BBQ , slipped with the chillie so was a little powerful, so quick thinking (sent husband to supermarket for some double cream) perfect dip!!!!!
So found this dip quite sharpe, with cream perfect!!!!

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