Vegan Archives

Diwali recipes

Vegan roast butternut-and-chickpea curry

55 minutes

Dip recipes

Pea-and-broad bean dip

10 minutes

Pea-and-broad bean dip

Serves 6 as part of a meze spread

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

150 g fresh peas or thawed frozen peas
a small bunch of fresh mint, leaves picked
4 T olive oil
1 large lemon, juiced
300 g broad beans, podded
sea salt and freshly ground black pepper, to taste
pea shoots, to garnish

Method

1. Place the peas and mint in blender with a good glug of olive oil and half the lemon juice. Pulse to a coarse consistency. Add the broad beans a few at a time and blend to form a thick paste. Do not pur e too smooth; you should still see bits of pea and bean.

2. Stir in a few tablespoons of olive oil to make it spreadable. Add the remaining lemon juice and season. Serve on a plate garnished with pea shoots and a few small broad beans left whole.

Find more dip recipes here.

Photographs: Jan Ras
Productions: Abigail Donnelly
Food assistant: Bianca Strydom

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Vegan roast butternut-and-chickpea curry

Pea-and-broad bean dip

Pea-and-broad bean dip

Ingredients

Method