I took this to a barbecue when I was just starting off on the gut health regime, not yet confident enough to explain to everyone what this eating regime was all about. Putting a side dish on the table that everyone could share meant I could safely eat my lentil burger and salad without looking like I was completely avoiding all the barbecue foody goodness.
This dip is great splodged on meats, smeared on plates, and stuffed into wraps. It was a big hit with those that braved the bright green colour and I was even asked for the recipe, so here it is!
Makes one bowl of dip
- 600g of frozen peas
- Leaves from 5-8 sprigs of mint
- 1 avocado, halved, peel and stone removed
- 1 lemon, juice and zest
- 2-3 tbsp garlic infused olive oil (cold pressed if you can)
- Salt and pepper
Blanch the peas in boiling water for 1-2 minutes, drain and chill with ice cold water to refresh the colour. Drain well.
In a food processor, add all of the ingredients including the blanched peas, and blend until well combined. Season generously. I usually taste the dip at this point to see if it needs more lemon juice or seasoning, making sure it is not too sweet. Chill in the fridge for at least half an hour, it is much better cold.