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Pea, mint & chilli dip

A speedy guacamole-style purée that's ready in minutes and perfect for snacking or lunchboxes

  • Prep: 5 mins
    Plus defrosting no cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 278
  • Carbohydrates 47
  • Saturated Fat 1
  • Sugar 16
  • Protein 15
  • Fat 3
  • Fibre 12
  • Salt 0.8

Nutrition per serving

  • Calories 278
  • Carbohydrates 47
  • Saturated Fat 1
  • Sugar 16
  • Protein 15
  • Fat 3
  • Fibre 12
  • Salt 0.8

Ingredients

  • 400g frozen peas, defrosted
  • 100g fat-free natural yogurt
  • juice 1 lemon
  • 1 tsp ground cumin
  • small handful mint leaves
  • 1 small red chilli, chopped
  • 4 wholemeal pitta breads
  • 500g carrots, cut into batons

Method

  1. Whizz the peas, yogurt, lemon juice, cumin, mint and chilli together in a food processor to a texture you like. Divide between plastic tubs to pack into lunchboxes, or tip into a serving bowl. Lightly toast the pittas, then cut into wedges and serve with the dip and carrots.

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