Green pea dip

A naturally sweet Nordic spread to go with Nordic Crispbread.

Inspired by a recipe in the Guardian, 31st August 2013. The quantities below make two “hummus pots”.

200 g

organic garden peas

FAIRTRADE lemon

30 g

fresh herbs

30 ml

Greek-style plain yoghurt

75 g

soft goats' cheese

Defrost the peas if necessary.

Zest and juice the lemon.

Pick, wash and chop the herbs.

Blitz the peas, yoghurt, half the lemon juice and zest very briefly in a food blender to make a coarse paste.

Turn out into a mixing bowl and stir in the goats’ cheese and fresh herbs.

Season with salt and pepper as necessary.

Serve at room temperature with Nordic Crispbreads.

This dip can be kept in the freezer for a period, but once you start it, try to finish it within 2 to 3 days.