With summer on its way and only finding stolen moments in the kitchen as babe time continues to take precedence, I find that easy, vibrant dips and salsas are a great way to keep energy and nutrient levels up with minimum fuss and maximum potential. Also, they make a good excuse for a thin, crunchy corn chip, of which our household is rather fond (blue or white, we worship both).
I was therefore more than happy to be invited to create a little green summer something for John Lewis in their Vitamix Pro – as part of a campaign to show there’s more to using blenders than just smoothies. I use mine for everything, from face masks and soups to hummus and hot chocolate, and in fact we do not yet own a food processor – I wrote my whole book without one and am still not sure how I did.
This pea, mint and tahini dip is a welcome change from hummus, packing in a good amount of plant-based protein, along with calcium-rich tahini, zingy lemon and warming garlic and cumin. To me, it encapsulates the flavours of summer and makes a bright and easy healthy side for al fresco lunches, barbecues, nacho crisp snack attacks, or just added to a baked sweet potato or some roast veggies and quinoa.
For maximum flavour, fresh peas are ideal, but frozen petits pois work just as well.
Makes one small bowl