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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Leek and Pea Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions