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Avocado and peas dip

SERVES 4

Ingredients

2 ripe avocados 100g fresh or frozen peas
3 tbsp. tahini Juice of 1 lemon
1 garlic clove
½ tsp cumin seeds, toasted
Salt and pepper
1 small brunch mint, plus extra to garnish
Handful pine nuts, toasted
Lebanese bread, toasted to serve

Method

Cook the peas in a boiling water for 3 min (less if fresh) and refresh immediately in cold water to retain colour. Combine all the ingredients, except the pine nuts, in blender and until smooth. Garnish with the pine nuts and garnish with a sprig of mint and drizzle with olive oil

Serve with Lebanese bread.

PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: WASSIM KARAM

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