Pea Dip

Pea Dip:

A handful of marrowfat peas, soaked overnight then boiled for 30 – 40 minutes (you can substitute chickpeas or other bean if you want; cooking times will vary)

A handful of fresh garden peas (frozen or canned work too)

1 clove of garlic

2 spring onions (half a leek will work)

A good slug of really good olive oil

Crushed chilli flakes

The juice of 1 lemon

Salt and pepper to taste

  • Throw everything into a blender and whizz up until a smooth consistency. Taste it and add more salt, chilli, lemon juice or whatever you think it needs – it should taste like a cross between mushy peas and guacamole. Eat it on everything.
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