Ingredients
- 1 teaspoon olive oil
- 1 leek (small, halved lengthways, thinly sliced)
- 2 garlic cloves (minced)
- 300 grams frozen peas (2 cups)
- 80 ml vegetable stock (1/3 cup salt reduced or gluten free)
- 1 can (125 grams) garbanzo beans (rinsed and drained)
- Black pepper (freshly ground to taste)
- Mint (finely shredded to serve)
- 1/4 cup fresh mint (fresh finely shredded)
- 2 teaspoons lemon juice (freshly squeezed)
- 1 bunch asparagus (woody ends trimmed, blanched, to serve)
- 1 bunch baby carrots (peeled to serve)
- 2 cucumbers (lebanese cucumbers cut into long sticks to serve)
- 2 celery ribs (cut into long sticks to serve)
How to Make
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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.
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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.
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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).
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Step 4: Transfer to a small serving bowl and add the mint and lemon juice and season with pepper and stir to combine.
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Step 5: Top with mint to serve and accompany the dip with the asparagus, carrot, cucumber and celery sticks.
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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.
We hope you enjoy this recipe!
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