Lilly Higgins recipe: Whipped pea dip with quick dukkah

Serves: 2
Course: Starter
Cooking Time: 0 hr 1 mins
  • Serves 2-6
  • 250g peas, fresh or frozen
  • 10g basil leaves
  • 10g mint leaves
  • Zest and juice of ½ lemon
  • Salt
  • For the dukkah:
  • 50g hazelnuts, toasted and skins removed
  • 25g toasted sesame seeds
  • 1 tsp nigella seeds
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 tsp ground cumin
  • ½ tsp dried mint
  • To serve: Chili oil, raw vegetables like carrot, radicchio, peppers, radish etc.

If the peas are frozen then pour boiling water over them and leave to defrost for a minute or two. Drain over the sink. Place the peas, basil, mint, lemon zest and juice into a food processor or high-speed blender. I use the NutriBullet. Blitz till quite smooth but still retaining some texture. Season to taste.

To make the dukkah simply chop the toasted hazelnuts quite finely and place in a jar. Add the sesame and nigella seeds, salt, pepper, cumin and mint. Place the lid on and shake well to combine.

Drizzle the hummus with a little chili or olive oil, scatter with the dukkah and serve with fresh raw vegetables and crusty bread.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer