Pea and Tahini Dip
Preparation : 20 min
Cooking : 0 min
Total time : 20 min Rest : 0 min
4 people
500 g peas (defrosted)
65 g tahini
9 tsp za'atar spices
40 g parsley
20 g mint leaves (stalks removed)
2 lemons (zest)
3 tbsp of lemon juice
45 ml olive oil
2 spring onion
4 radishes
1 pinch salt
1 pinch black pepper
Associated products
RECIPE STEPS
1Using your Magimix food processor, slice the radishes using the small feed tube, 2mm slicing disc and middle bowl in place. Slice the spring onions lengthways using the XL feed tube, 2mm slicing disc and middle bowl in place. Remove the middle bowl, add 50g of peas and put to one side.
- 50 g peas (defrosted)
- 2 spring onion
- 4 radishes
2In the large bowl, fitted with the main blade, add the remaining 450g of peas, tahini, herbs, 2 tbsp za’atar, lemon zest and juice, 3 tablespoons of oil, 1 ¼ tsp of salt and a good grind of pepper and process on AUTO for 2-3 mins, scraping down the sides after 30 secs.
- 450 g peas (defrosted)
- 40 g parsley
- 20 g mint leaves (stalks removed)
- 2 lemons (zest)
- 3 tbsp of lemon juice
- 45 ml olive oil
- 1 pinch salt
- 1 pinch black pepper
- 9 tsp za'atar spices
3In the meantime, dress the peas and sliced radish & spring onion with 1 tbsp of oil and a pinch of salt and a good grind of pepper. Then in a ramekin mix 1 tbsp za’atar with 3 tablespoons oil.
- 500 g peas (defrosted)
- 45 ml olive oil
- 2 spring onion
- 4 radishes
- 1 pinch salt
- 1 pinch black pepper
4Spread out the pea dip onto a large plate making a well in the centre for the vegetables. Add the peas, sliced radish & spring onion mix and then drizzle over the za’atar oil.
Stephen Catherall
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