Name: Post-match crudités with houmous and pea dips
Total time: 900 s
Yield: 4
Ingredients: 1 tin chickpeas; 1 lemon; 1 tablespoon Greek yogurt; 2 tablespoon olive oil; 1 teaspoon za’atar; 400 gram frozen garden peas; 150 gram yogurt; 1/2 lemon; 1 handful mint; 100 gram mixed radish; 1 red pepper; 1/2 cucumber; 3 baby carrots; 2 stick celery stick; 1 handful red cherry tomato; 1 handful cauliflower florets; 1/2 lemon; 1 bag pop chips

Step 1

To make the houmous, blitz the chickpeas (1 tin) , lemon juice (1) , yogurt (15 g) , olive oil (30 mL) and za'atar (2 g) Season and drizzle with a little olive oil.

Step 2

To make the pea dip, blitz the peas (400 g) , yogurt (150 g) and mint (1 handful) together. Season then top with the lemon juice (1/2) , a drizzle of olive oil and a little more fresh mint, if you like.

Step 3

Squeeze the remaining lemon juice (1/2) over the mixed radishes (100 g) , pepper (1) , cucumber (1/2) , carrots (3) , celery (2 sticks) , tomatoes (1 handful) and cauliflower (1 handful) . Serve with the dips and the popped potato chips (1 bag) .

Post-match crudités with houmous and pea dips

RECIPE

Ingredients

For the houmous

For the pea dip

To serve

Method

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