This dip combines sweet peas, fresh herbs, tangy lemon, and my favourite spice mix za’atar spice. It is refreshing, super satisfying, and delicious. It is great as a starter served on crostini or as a side dish at a barbecue, it is also very easy to make and can be adjusted in countless ways!
500g frozen peas, defrosted 3 tbsp tahini
Fresh herb: equal amount of dill and parsley, roughly chopped (roughly 30g each) Roughly 10 mint leaves 3 tbsp za’atar Zest of 1 lemon and juice of 1/2 Olive oil Salt & pepper
Chilli seeds (optional) 3-4 radishes thinly sliced 2 spring onions, thinly sliced
150 g Feta
Keep 50g of the peas aside.
Put the remaining peas, tahini, herbs, two tablespoons of za’atar, the lemon zest and 2 tbsp. of juice, about three tbsps. of olive oil, salt and pepper and blend until it becomes a relatively smooth paste. I like to leave mine a little chunky.
Taste and adjust, occasionally it might need a little more lemon juice, or more salt and pepper.
Spread out on a serving dish and drizzle over olive oil, a little za’atar, the remaining 50g peas, spring onions, radishes and sprinkle the feta on top.
Herbs - feel free to mix this up depending on your preferences, or even what you are eating the dip with.
Add garlic - a roasted garlic clove (or raw if you want an extra zing!)
Instead of feta - add a vegan cheese, or any other fresh white cheese.