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Peas, tahini, and za’atar
"There are always bags of frozen peas in our freezers, ready to be tossed into salads or stews or blitzed into this easy pea dip. Serve with your choice of crudité or—our favorite—warm pita breads."
Buy Yotam's new cookbook, Ottolenghi Test Kitchen, here.
SERVES
4
TO
6
Ingredients
- 4-1/4 cups/500g frozen peas, defrosted
- 1/4 cup/65g tahini
- 2 cups/40g parsley, roughly chopped
- 1 cup/20g mint leaves
- 3 tablespoons za’atar
- 2 lemons: finely grate the zest to get 2 teaspoons and then juice to get 3 tablespoons
- 7 tablespoons/105ml olive oil
- 1-1/2 oz/40g breakfast radishes (about 4), thinly sliced on a mandolin or by hand
- 2 green onions, thinly sliced at an angle (1/4 cup/25g)
- Salt and black pepper
Directions
- Set aside 1/3 cup/50g of peas in a medium bowl for later.
- Put the remaining peas, the tahini, herbs, two tablespoons of za’atar, the lemon zest and juice, three tablespoons of oil, 1-1/4 teaspoons of salt, and a good grind of pepper into a food processor and blitz into a smooth paste. Spread out on a large plate, using a spoon to create a shallow well in the center.
- To the reserved peas add the radishes, green onions, one tablespoon of oil, 1/8 teaspoon of salt, and a good grind of pepper and toss to combine.
- In a small bowl, whisk together the remaining one tablespoon of za’atar and the last three tablespoons of oil.
- Drizzle the za’atar oil all over the pea dip, and top with the radish mixture.
Make it your own:
- Use any equivalent of soft herbs you have on hand (dill and tarragon would be great here).
- Swap out the tahini for Greek yogurt.
Excerpted from Ottolenghi Test Kitchen: Shelf Loveby Yotam Ottolenghi and Noor Murad. Copyright © 2021Yotam Ottolenghi and Noor Murad. Photography by Elena Heatherwick. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
