Pea, mint & chilli dip
A speedy guacamole-style purée that's ready in minutes and perfect for snacking or lunchboxes
- Prep: 5 mins
Plus defrosting no cook
- Serves 4
- Easy
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
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.
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