A bag of baby peas in the freezer is just about the handiest thing to have. And this really easy pea dip is one of my favourite things to make with said frozen peas. It’s great when you’ve got friends coming over for a glass of wine and you have nothing to serve them. Peas to the rescue. You can twist this in numerous ways – you might like to add toasted almonds to the dip or on top, or both, use different herbs or spices, add Parmesan – or add goat’s chevre or feta.
It’s great with crudites, on crostini or smothered on bruschetta. It’s also really nice stirred through cooked orichietti or raw zucchini noodles, or spooned onto a plate as a base for a salad to be built on.
Of course you could use fresh peas from the pod, which are just round the corner here in NZ right now – but that would be a waste. The only thing to be done with peas in the pod is to scoff them straight after picking.
Pea & mint dip
1 cup frozen baby peas
small handful mint leaves
1/2 clove local garlic
1/2 tsp cumin
1 Tbsp lemon juice
1/2 tsp lemon zest
1 Tbsp extra virgin olive oil
1 tsp ground sumac
Bring a saucepan of water to the boil and add peas. Cook on quick simmer for 3 minutes then drain and refresh in cold water.
Place peas in jug of blender with mint, garlic, lemon juice, lemon zest. Blitz on high till blended but still a bit chunky.
Spoon out into serving dish and top with olive oil then sumac.