Green Pea, Harissa and Coriander Hummus
Photography Aaron McLean.
The versatile frozen pea transforms into a light, fresh dip bursting with flavour. Use mint, basil or parsley if coriander doesn’t appeal.
INGREDIENTS
1½ cups frozen peas, blanched
½ avocado
¾ cup cannellini beans (½ of a 400 gram tin)
2 tablespoons tahini
1 teaspoon harissa or more to taste
zest and juice 1 lime
2 cloves garlic, crushed
¼ cup packed coriander
2 tablespoons olive oil
1 tablespoon water
sea salt and ground pepper
To serve
¼ cup tamari roasted almonds, chopped
2 tablespoons chopped coriander
METHOD
Place all the ingredients in a food processor and blend until smooth.
Season generously with salt and pepper.
To serve: Spread on a serving plate and drizzle over a little oil. Combine the almonds and coriander and scatter over the top. Makes about 1½ cups.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.