Ingredients
250 g green peas
100 ml ice-cold water
1-2 cloves of garlic
1 lemon
1/2 tsp salt
1/2 tsp ground caraway
1-2 tbsp olive oil
Pepper
Preparation
Cook the fresh green peas in salted water for approx. 20 minutes, strain, rinse with cold water and leave to cool.
Place the peas in a food processor with the juice of one lemon, garlic, ½ teaspoon of salt and ½ teaspoon of cumin and blend until smooth. Then slowly stir in the cold water and olive oil. Blend for at least three minutes until the mixture is creamy and smooth.
Season to taste with salt, pepper and lemon juice. If the pea puree is too thick, mix in a little more cold water.
Tips
- Pea puree goes very well with beef or as a spread.
- Pea puree can be used as a dipping sauce for vegetable sticks or crackers.
- Pea puree can be stored in a sealed container in the fridge for a few days.
Recipe from HBLA Sitzenberg