Glorious green dip with pita crisps

Doug Sherring

Homemade dips are surprisingly easy if you have a food processor and good because you know exactly what is going into them. For this green pea dip I had all the ingredients in my fridge, freezer or pantry already. Such a bonus. Having a flourishing herb garden helps, too.

Dip

1 ½ cups	Frozen peas (Main)
1 small	Lemon, or lime, freshly zested and juiced
2 cloves	Garlic, peeled and chopped
1 pinch	Flaky sea salt
1 tsp	Chilli flakes
¼ cup	Fresh mint, roughly chopped
2 Tbsp	Fresh basil, roughly chopped
2 Tbsp	Flat leaf (Italian) parsley, roughly chopped
1 Tbsp	Olive oil
1 cup	Plain unsweetened yoghurt, or Greek yoghurt
2 Tbsp	Tahini

Pita crisps

2 large	Lebanese flat bread (Main)
¼ cup	Oil, for brushing, I used rice bran
1 Tbsp	Sumac powder, or smoked paprika

Directions

Dip

1. Rinse peas under warm water to soften them. Drain well and place in a food processor. Add lemon/ lime juice and zest, garlic, salt, chilli flakes and herbs. Blend together, then add the olive oil. Remove from the food processor and scrape pea mixture into a mixing bowl.
2. Add the yoghurt and the tahini, and stir through well. Taste, and adjust lemon/lime, salt or chilli if required. Garnish with more herbs and serve with pita crisps.

Pita crisps

1. Preheat oven to 200C. Cut the pita breads into quarters, then into 2cm strips. Lay on a baking tray lined with baking paper.
2. Brush the pita pieces with olive oil, then sprinkle over the sumac or smoked paprika. Bake in the oven for about 10-12 minutes until golden and slightly crisp.