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.
- 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
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.