I am currently adoring a Vegetarian recipe book my sister sent me from London. It’s hard to get here but if you can find it, it’s a gem. “Veggistan” A vegetable lover’s tour of the Middle East. by Sally Butcher
This is her recipe and absolutely delicious!
Serves 6 – 8
1lb 2oz of frozen peas
2 tbsp tahini
juice of 1 to 2 lemons
2 tbsp extra virgin olive oil
1 level tsp ground cumin (I use roasted cumin that I do myself as it’s more pungent)
2 -3 cloves garlic, peeled
1/2 bunch fresh parsley, washed
salt and ground pepper to taste
To decorate
extra virgin olive oil
a pinch cayenne
Bring the peas to the boil in a pan of water and cook for around 5 minutes, then drain and refresh under cold running water. (This is to stop the cooking process and retain the bright green color)
Put them in a blender along with the tahini, lemon, oil, garlic, cumin and parsley.
Give it all a quick whizz – it will probably be far too stiff so add about 2 tbsp cold water to loosen it up.
Season to taste and serve in a bowl with the olive oil and cayenne drizzled/sprinkled on top. You can also dot a few peas on top, like in the photo