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Pea, mint & chilli dip

Pea, mint & chilli dip

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A star rating of 3.6 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Plus defrosting no cook
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal278
fat3g
saturates1g
carbs47g
sugars16g
fibre12g
protein15g
low insalt0.8g
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Ingredients

  • 400g frozen pea , 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 carrot , cut into batons

Method

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2012

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Overall rating

A star rating of 3.6 out of 5.6 ratings
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