This easy dip is great for impromptu parties when you only have your store cupboard to rely on!
450g/1lb frozen petit pois or peas, defrosted and drained
½ red onion, finely chopped
1 garlic clove, finely chopped
1 small bunch fresh mint leaves
115g/4oz plain yoghurt
½ red chilli, seeds removed, finely chopped
1 tsp ground cumin
½ tsp ground coriander
1 lime, juice only
salt and freshly ground black pepper
2 tbsp extra virgin olive oil
1 large bag ready-made nachos
Place the peas, onion, garlic and mint leaves into a food processor and blend to a thick purée.
Add the yoghurt and blend again, leaving the mixture slightly lumpy.
Transfer the mixture to a bowl and stir in the chilli, cumin, coriander and lime juice and season, to taste, with salt and freshly ground black pepper.
Spoon into a serving bowl and drizzle with the olive oil. Serve with a bowl of nachos alongside for dipping.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.