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Leek and Pea Dip

Created by ImPat on November 27, 2014

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.