Pea dip with bread tombstones
A mint and tahini pea dip with crisp fried bread.
Active time20 min
Cooking8 min
Total33 minResting : 5 min
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Ingredients
- 2 limes
- 2 garlic cloves
- 2 tbsp fresh mint
- 80 g butter
- 1 tsp vegetable stock powder
- 100 ml hot water
- 4 tbsp olive oil
- ½ tsp white pepper
- ½ tsp fine salt
- 4 tbsp tahini
- 500 g frozen peas
- 8 slices of white bread
Preparation
Cook the still-frozen peas in boiling water for 3 minutes. Drain and place in cold water for 5 minutes to cool, then drain again.
500 g frozen peas- saucepan
- colander
- mixing bowl
Heat the stated water in a small saucepan. Dissolve the stock powder in the hot water. Peel the garlic, wash and chop the mint. Finely grate the lime zest and squeeze the limes. Blend the peas, stock, garlic, mint, 2 tbsp oil, tahini, zest, juice, salt and pepper until slightly textured.
2 limes2 garlic cloves2 tbsp fresh mint1 tsp vegetable stock powder100 ml hot water4 tbsp olive oil½ tsp white pepper½ tsp fine salt4 tbsp tahini- mixing bowl
- knife
- grater
- blender
- small saucepan
Cut the bread into tombstone shapes. Heat the butter and 2 tbsp oil in a pan. Fry the bread on both sides for about 5 minutes until golden. Drain on kitchen paper and stand in the pea dip.
80 g butter8 slices of white bread- knife
- cutting board
- frying pan
- serving platter
- kitchen paper
Allergens
- Celery
- Milk
- Sesame
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration