In the subtropics there are still lovely balmy days and warm evenings throughout winter that warrant a tasty snack in the form of a dip such as this.

Ingredients:

• 1 Tbsp olive oil
• ½ cup chopped red onion
• 2 cups shelled peas fresh preferably, frozen will suffice
• ¾ water
• 2 Tbsp of Tahini
• 3 Tbsp of chopped mint
• 2 Tbsp of sour cream
• 1 clove of garlic crushed
• ½ cup of chickpeas (tinned)
• salt and pepper to taste

To Make:

Heat oil in a small saucepan over a medium heat. Add chopped onion and lightly sauté for about 4 minutes.

Add peas and water, cover and bring to the boil. Cook for 5 minutes from this point, then, drain the peas and the onions.

Place the peas, onion and crushed garlic clove into a food processor, along with all the remaining ingredients. Pulse until you have a rough puree.

Serve chilled with your favourite dip accompaniments.