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Spicy pea and mint dip
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Pea Dip With Parmesan Mark Bittman | The New York Times
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How to make a vegan flatbread with a minty pea dip
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Trio of Dips Part 1: Minty Pea Dip with Lisa Hayim
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Ingredients 1 cup frozen green peas 1/4 cup nonfat plain Greek yogurt 1/4 teaspoon lemon zest Juice from 1/2 lemon 2 tablespoons fresh mint leaves Pinch.Make a pea crostini by spreading it on lightly oiled and toasted slices of baguette. Add a dollop of ricotta cheese to take it up a notch more. Treat this dip as a pesto and toss.
Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain. Step 2 Pulse peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini.
Easy Pea and Mint Dip When it comes to serving: I turn the dip into a serving bowl, garnish with a few thin slices of lemon and a sprig or two of mint. I serve it with crudites and crackers. A drizzle of extra virgin olive oil is the finishing touch. Alternatively, use it as a sandwich spread with slices of tomato or cold roast lamb.Place 250g cooked peas into a blender or food processor with the juice of half a lemon, a small handful of chopped mint leaves, 2 tbsp tahini and 1 tbsp olive oil.
Simple Mint Pea Dip 3 cups fresh or frozen green peas zest of 1 un-waxed, organic lemon 3 Tbsp. lemon juice (approx. ½ lemon).The flavors of lemon and mint really bring frozen peas to life. This side dish works especially well with pork chops or lamb.
Top Navigation. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip.Place the frozen peas in a colander and run under water until they are thawed or alternatively just leave out for 10 to 15 minutes and room temperature. In a blender combine the garlic gloves, peas, olive oil and salt.Boil the peas for about 30 seconds.
Remove the peas to an ice bath. In a food processor, combine the ricotta, lemon zest, parmesan and mint. Drain the peas.Add a small handful of salt. Add frozen peas to boiling water and cook for 30 seconds.
Transfer the peas immediately to an ice bath to stop the cooking. (Just fill a bowl with water and ice and spoon the cooked peas into it.) Add cooled, drained peas and remaining ingredients to a food processor, starting with just 1 teaspoon of the olive oil.Method Whizz the peas, yogurt, lemon juice, cumin, mint and chilli together in a food processor to a texture you like. Divide between plastic tubs to pack.Method In the small bowl of a food processor, blitz the peas with the ricotta, lemon juice, mint and some black pepper.
Serve with the carrot sticks. Recipe.Add the mint, tahini, lemon juice and zest, salt and olive oil (if using). Pulse to make a course dip or fully mix to make it smoother, depending on your preference. Taste for seasoning, adding more salt or lemon juice if needed.
If the dip.In a blender or the bowl of a food processor, combine the thawed green peas, mint leaves, lime juice, cashews and salt. Process until smooth puree is formed, scraping down sides as necessary, about 30 seconds total. Transfer to a serving bowl.
More tahini will result in a creamier dip. Transfer to a bowl, garnish with a little salt, pepper, lemon zest and mint leaves, and serve cold or at room temperature. Keep covered in the fridge for up to three days.
Created in collaboration with John Lewis.
List of related literature:
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| from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes |
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| from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make |
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| from The French Women Don’t Get Fat Cookbook |
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| from The Good Housekeeping Cookbook |
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| from The Doctor’s Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance |
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| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes |
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| from Professional Chef Level 2 S/Nvq |
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| from Catalan Cuisine, Revised Edition: Vivid Flavors From Spain’s Mediterranean Coast |
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| from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen |
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| from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All |
13 comments
Love this idea instead of coffee, could you please make some fresh herbs tea because in my country spring time always come with dusty storm so people get really sick, thank you:)
bittman, you’ve got a devastating fade away, no doubt, but these uploads are even better.
keep it up!
3 C cooked peas, (or substitute Lima beans, or asparagus)
2 T chopped mint (or substitute basil or parsley)
3 T toasted pine nuts
1/2 t chopped garlic
1/2 C shredded Parmesan cheese
1/8-1/2 t salt
2 T olive oil
1 T pea cooking liquid
Blend in food processor, or blender: add more cooking liquid if too dry.
LOVE your recipes, and video’s, and cookbooks Mark and the DEVASTATING fade away.
Omg l love this recipe! Thats exactly what im looking for!!
Nice recipes. Keep up the work. They are enjoyed in the Netherlands as well.
She is so chilled out, she could’ve frozen the green peas just by holding the bag!
Really love the addition of Shira to this channel! Definitely going to try out this recipe:)
Great video, no need for music… It was not healthy to listen to. Both of you are great. Thanks
I love hummus, and I think I will like this one too. I will try for sure and let u know ��
Love this. I’m not a hummus fan, so I’m very excited to try this. And I totally agree 3pm is my drowsy time of the day
I really like your video series it’s amazing and super unique but HEALTHY, healthy meals is not easy to find everything has way too much fat nowadays
new to your channel, love the food and love the flying zen approach.