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Herby Pea Dip

Updated: May 4

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.


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