For festive get-togethers, new year parties, and weekday hunger pangs – this dip is delicious, healthy, bright and bursting with plant-based protein. This recipe includes enough to cater for a party or family get together, and is great for anyone looking for healthier party food options, as peas are a great source of vitamin K, manganese and fibre, and whipping them up into a dip makes a tasty alternative to hummus or dairy-based dips.
INGREDIENTS
- 200g frozen peas (fully defrosted or lightly cooked)
- 2 tsp dried mint or a tbsp. of freshly chopped if you have it
- 2 tbsp coconut cream from canned coconut milk
- 2 tbsp extra virgin olive oil
- large pinch of salt and pepper
METHOD
Open a can of coconut milk and scoop out 1 tbsp of the thick white cream that usually lies on top
Add this to a food processor with all the other ingredients
Blend to a coarse consistency
Scoop into a bowl and leave in the fridge until you’re ready to use (Will stay at its best for roughly 4 days)
Serve as a dip or a spread over toast or crackers
Enjoy!
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