Leek and Pea Dip
Recipe: #16142
November 27, 2014
Categories: Dips, Beans, Chickpeas/Garbanzo, Appetizers, Leek, Peas, Christmas, Game/Sports Day, New Years, Diabetic, Gluten-Free, Heart Healthy Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Frozen Vegetables, more
"From Australian BH&G Diabetic Living."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (116.7 g)
- Calories 49.1
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 0.3 mg
- Sodium - 34 mg
- Total Carbohydrate - 8.5 g
- Dietary Fiber - 2.5 g
- Sugars - 2.1 g
- Protein - 2.5 g
- Calcium - 31.8 mg
- Iron - 1.2 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil in a large saucepan on medium and add the leek and garlic, stir, cook stirring occasionally, for 6-7 minutes or until the leek is soft.
Step 2
Add the peas and stock to the pan and cover and cook over a low heat for 5 minutes or until the peas are just tender and set aside to cool for 10 minutes.
Step 3
Put the leek mixture and chickpeas in a small food processor or use a handheld blender and blend until almost smooth (leave a little chunky).
Step 4
Transfer to a small serving bowl and add the mint and lemon juice and season with pepper and stir to combine.
Step 5
Top with mint to serve and accompany the dip with the asparagus, carrot, cucumber and celery sticks.
Step 6
NOTE - to blanch the asparagus, first fill a large bowl with iced water and set aside and then bring a large saucepan of water to the boil and add the asparagus and cook for 1 minute and then drain well and transfer to the iced water and set aside for 3 to 4 minutes or until well chilled and drain.
Tips
No special items needed.
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