Leek and Pea Dip Recipe

Name: Leek and Pea Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 leek (small, halved lengthways, thinly sliced); 2 garlic cloves (minced); 300 g peas (2 cups frozen); 80 ml chicken stock (1/3 cup salt reduced or gluten free); 125 g chickpeas (rinsed and drained); black pepper (freshly ground to taste); mint (finely shredded to serve); ¼ cup mint (fresh finely shredded); 2 teaspoons lemon juice (freshly squeezed); 1 bunch asparagus (woody ends trimmed, blanched, to serve); 1 bunch baby carrots (peeled to serve); 2 lebanese cucumbers (cut into long sticks to serve); 2 celery ribs (cut into long sticks to serve)

Servings: persons

1 teaspoon olive oil
1 leek (small, halved lengthways, thinly sliced)
2 garlic cloves (minced)
300 g peas (2 cups frozen)
80 ml chicken stock (1/3 cup salt reduced or gluten free)
125 g chickpeas (rinsed and drained)
black pepper (freshly ground to taste)
mint (finely shredded to serve)
¼ cup mint (fresh finely shredded)
2 teaspoons lemon juice (freshly squeezed)
1 bunch asparagus (woody ends trimmed, blanched, to serve)
1 bunch baby carrots (peeled to serve)
2 lebanese cucumbers (cut into long sticks to serve)
2 celery ribs (cut into long sticks to serve)

1
Heat the oil in a large saucepan on medium and add the leek and garlic, stir, cook stirring occasionally, for 6-7 minutes or until the leek is soft.
2
Add the peas and stock to the pan and cover and cook over a low heat for 5 minutes or until the peas are just tender and set aside to cool for 10 minutes.
3
Put the leek mixture and chickpeas in a small food processor or use a handheld blender and blend until almost smooth (leave a little chunky).
4
Transfer to a small serving bowl and add the mint and lemon juice and season with pepper and stir to combine.
5
Top with mint to serve and accompany the dip with the asparagus, carrot, cucumber and celery sticks.
6
NOTE - to blanch the asparagus, first fill a large bowl with iced water and set aside and then bring a large saucepan of water to the boil and add the asparagus and cook for 1 minute and then drain well and transfer to the iced water and set aside for 3 to 4 minutes or until well chilled and drain.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 leek (small, halved lengthways, thinly sliced), 2 garlic cloves (minced), 300 g peas (2 cups frozen), and more.

Yes, Leek and Pea Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Leek and Pea Dip

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