lactose free loves: pea and bean dip

I’ve been trying out some new recipes with all the free time I seem to have on my hands at the minute, and this one is one I’m really enjoying. It’s quick and easy to make, super healthy, and tastes really good! It is also suitable for freezing so I made a big batch and put little pots of it in the freezer ready for lunch at work, or when I’m fancying some!

Let me know what you think!

Ingredients –

1 handful of podded garden peas

1 handful of edamame beans (could also use broad beans)

1 small handful of basil leaves

1 small handful of mint leaves

1 large handful of Parmesan (to serve)

2 glugs of extra virgin olive oil

one lemon

salt and pepper

 

Method:

1. In a pestle and mortar (or a food processor if you have one) smash up a few mint and basil leaves with your peas and beans until they look like mushy peas. It’s better to start with a couple of each leaves and then add to your own taste.

2. If you aren’t freezing the dip, add some of the Parmesan to the mix. If you are going to be freezing some of the dip, keep the Parmesan for after.

3. Loosen the mixture with a couple of glugs of oil, and balance out the flavours with the lemon juice, salt and pepper.

4. Taste the dip and see if you need any more basil/mint.

5. Sprinkle a few bits of Parmesan on top of the dip to your own taste. You can either spread it on crostini/sourdough or use as a dip with crudites/pitta/breadsticks.

 

 

Super quick, super easy, super tasty!

Let me know what you think!

love sophie