Green pea dip
DownloadA naturally sweet Nordic spread to go with Nordic Crispbread.
Inspired by a recipe in the Guardian, 31st August 2013. The quantities below make two “hummus pots”.
This recipe contains the following types of ingredient: dairy and honey; plants and fungi.
Ingredients
Method
Preparation
Defrost the peas if necessary.
Zest and juice the lemon.
Pick, wash and chop the herbs.
Assembly
Blitz the peas, yoghurt, half the lemon juice and zest very briefly in a food blender to make a coarse paste.
Turn out into a mixing bowl and stir in the goats’ cheese and fresh herbs.
Season with salt and pepper as necessary.
Serve
Serve at room temperature with Nordic Crispbreads.
This dip can be kept in the freezer for a period, but once you start it, try to finish it within 2 to 3 days.