The versatile frozen pea transforms into a light, fresh dip bursting with flavour. Use mint, basil or parsley if coriander doesn’t appeal.
1½ cups frozen peas, blanched
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
¼ cup tamari roasted almonds, chopped
2 tablespoons chopped coriander
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.