Pea, mint & chilli dip

Pea, mint & chilli dip

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(3 ratings)

Prep: 5 mins Plus defrosting no cook


Serves 4
A speedy guacamole-style purée that's ready in minutes and perfect for snacking or lunchboxes

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal278
  • fat3g
  • saturates1g
  • carbs47g
  • sugars16g
  • fibre12g
  • protein15g
  • salt0.8g
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  • 400g frozen pea, defrosted
  • 100g fat-free natural yogurt
  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp ground cumin
  • small handful mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 small red chilli, chopped
  • 4 wholemeal pitta bread
  • 500g carrot, cut into batons



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…


  1. 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.

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Comments (3)

skerries's picture

quite pleasant but needed something Maybe more chilli or sour cream rather than yogurt

fairystoryteller's picture

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

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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