This is a variation of a Pea-mint dip I usually make, perfect for a starter at a dinner party, or when you have an aperitivo with friends. Instead of the usual hummus 🙂
I made it last night when we had friends over, and everyone loved it!
I try not to eat avocados here in Italy that much, since they usually travel a long distance before arriving here, and often don’t taste good at all! They have become very “trendy” in the last years, and you’ll find an avocado toast on many menus in Milan. Luckily, some producers have started growing them in Sicily, which is great. They taste amazing, they are organic, and sort of local (at least better than coming from South America!).
P.s. Have you ever heard of “Veganuary”? Apparently this year it’s the record year of people signed up, pledging to take animal products off their plate for a couple of weeks. Read the article here.
→ 400 gr frozen peas
→ 1/2 avocado, or 1 small one
→ 1 bunch of mint (about 1/4 cup mint leaves)
→ 1/4 cup almonds
→ 1 lemon, juiced
→ extra virgin Olive oil
→ salt & pepper
Bring a small pot of water to boil, and cook the peas according to instructions, usually around 5 minutes (you don’t want to overcook them). Drain and rinse to cool down, so they’ll keep their vivid green color.
In a bowl add the peas, mint, avocado, lemon (start with 1/2 lemon juice), 1-2 tablespoon of Olive oil, salt, pepper and blend with a hand blender. You might need to add some water. Taste and add more lemon juice if you think it needs it!
Chop some almonds and toast them in a pan or oven.
Serve the dip with the almonds, a couple mint leaves and a drizzle of olive oil.
We had some spelt bread, olives and beet chips to go with it!