Ingredients
250 g green peas
150 g shelled peanuts
150 ml ice-cold water
1-2 cloves of garlic
1 lemon
1/2 tsp salt
1/2 tsp ground cumin
1-2 tbsp olive oil
Pepper
Wasabi

Preparation
Cook the fresh green peas in salted water for approx. 20 minutes, strain, rinse with cold water and leave to cool.
Blend the peas with the peanuts, lemon juice, garlic, salt and cumin in a food processor until smooth. 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 peanut and pea puree is too thick, mix in a little more cold water. A well-made peanut and pea puree is light and fluffy.

Tips
Peanut and pea puree has a juicy green colour and can also be spiced up with wasabi if desired.
It is very suitable as a dipping sauce for vegetable sticks, crackers and other snacks and goes well as a spread on bread or sandwiches.
The peanut and pea puree can be stored in a sealed container in the fridge for a few days.