Name: Pea and broad bean dip
Total time: 900 s
Yield: 4
Ingredients: 300 gram sugar snap peas; 300 gram broad beans; 4 tablespoon extra virgin olive oil; 2 clove garlic; 1 lemon; 2 teaspoon za’atar; 1 handful pea shoots; to taste sourdough bread; to taste crudités

Step 1

Cook the peas (300 g) and broad beans (300 g) in a large pan of boiling salted water for 3 minutes. Drain, cool under cold running water, then drain again.

Step 2

Heat the oil (60 mL) in a small frying pan and add the garlic (2 cloves) . Heat gently for 2-3 minutes, until softened.

Step 3

Blitz the peas, beans and lemon juice and zest (1) in a food processor before adding the garlic-infused oil. Season well, then serve on bread (to taste) topped with the za’atar (4 g) and pea shoots (1 handful) alongside the crudités (to taste) .

Pea and broad bean dip

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