I made these dips the other night when we had friends over. The peacamole was my favorite (although I’m not really into peas) but the tahin (sesame) paste and the yogurt made it fresh and delicious!
(that one was supposed to be without the cat but he kind of always is around and he was so curious about the chickpeas that his head popped in when I pressed click)…
You will need
300 gr. shelled green peas, frozen or fresh but not canned
100 gr. plain, natural yogurt (more depending if you like the dip more liquid)
2 tablespoons tahin paste (sesame paste, available in organic shops)
1 clove garlic, minced
1/2 bunch of fresh parsley
1 ts. wasabi paste
salt, pepper to taste
Steam the peas for 14 minutes, or until tender, and let cool to just above room temperature.
In the bowl of a food processor or blender, combine the peas, tahin paste, yogurt, parsley, garlic, wasabi, a little salt and some pepper. Process until smooth.
Taste and adjust the seasoning. Spread on pieces of multi grain crisp bread and serve. The peacamole can be made a day ahead and kept in the fridge in an airtight container; it will keep for 2 to 3 days.
You will need
100 gr. ready to use chickpeas
juice of 1/2 lemon
4 tablespoons tahin paste
salt and pepper to taste
In the bowl of a food processor or blender, combine all the ingredients. Process until smooth.
Serve with Lebanese flat bred or grissini sticks.