Preserved lemon dip
- Daniel Alt
Published: April 8, 2022 at 11:14 AM
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Serves 4 as a side
Easy
Total time: 15 mins
0 reviews
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Made with moscatel vinegar, preserved lemon, peas and cumin, this chunky dip packs in the flavour but only takes 15 minutes to whip up
Vegan
Vegetarian
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Whip up this preserved lemon dip, then check out our blue cheese dip, easy aïoli and more easy dip recipes. Also read our guide on what are preserved lemons and where to buy them for advice on where to source this ingredient.
Ingredients
Nutrition
-
250g fresh or frozen peas
-
1 preserved lemon
flesh removed, roughly chopped
-
10ml moscatel vinegar
-
pinch of ground cumin
-
40ml olive oil
-
a drizzle extra-virgin olive oil
to serve (optional)
-
ricotta and bread
to serve
Nutrition: per serving
- kcal144
- fat10.5g
- saturates1.5g
- carbs7.3g
- sugars3.4g
- fibre3.3g
- protein3.4g
- salt0g
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Method
-
step 1
Bring a pan of salted water to the boil, then quickly blanche the peas then refresh in a bowl of iced water. If you are using frozen peas, simply defrost them thoroughly.
-
step 2
Put the peas, lemon, vinegar and cumin into the bowl of a food processor or blender, and pulse several times into a chunky paste. Add the olive oil and pulse several more times until everything is incorporated – you should still have some texture of the peas throughout.
-
step 3
Season with salt to taste, and serve garnished with an optional drizzle of extra-virgin olive oil. Serve with ricotta and bread, if you like.
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Authors
Daniel Alt
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