Ottolenghi Pea Dip

Ingredienser

600 grams frozen peas, defrosted

10 grams tarragon leaves, roughly chopped

15 grams mint leaves, roughly chopped

1 garlic clove, crushed\

1 lemon; 1½ teaspoons finely grated zest, 2 tablespoons juice

4 tablespoons olive oil

Salt

Freshly ground black pepper

½ teaspoon cumin seeds, toasted and roughly crushed in a mortar and pestle

Instruktioner

Add the peas, tarragon, mint, garlic, lemon zest and juice, olive oil, a pinch of salt, and a bit of freshly ground black pepper to a food processor, and pulse a few times until you have a coarse paste.

Taste for seasoning and add more lemon or salt if necessary—it should taste very bright and fresh.

Spread the pea mixture onto a plate and then sprinkle the dish with cumin.