Lilly Higgins recipe: Whipped pea dip with quick dukkah
Give peas a chance with this summery dip
Lilly Higgins’ whipped pea dip with quick dukkah
- Serves: 2
- Cooking Time: 1 mins
- Course: Starter
- Cuisine: Irish
- Serves 2-6
- 250g peas, fresh or frozen
- 10g basil leaves
- 10g mint leaves
- Zest and juice of ½ lemon
- For the dukkah:
- 50g hazelnuts, toasted and skins removed
- 25g toasted sesame seeds
- 1 tsp nigella seeds
- ½ tsp sea salt
- ½ tsp black pepper
- 1 tsp ground cumin
- ½ tsp dried mint
- To serve: Chili oil, raw vegetables like carrot, radicchio, peppers, radish etc.
If the peas are frozen then pour boiling water over them and leave to defrost for a minute or two. Drain over the sink. Place the peas, basil, mint, lemon zest and juice into a food processor or high-speed blender. I use the NutriBullet. Blitz till quite smooth but still retaining some texture. Season to taste.
To make the dukkah simply chop the toasted hazelnuts quite finely and place in a jar. Add the sesame and nigella seeds, salt, pepper, cumin and mint. Place the lid on and shake well to combine.
Drizzle the hummus with a little chili or olive oil, scatter with the dukkah and serve with fresh raw vegetables and crusty bread.