Soak the peas overnight in plenty of water. The next day, prepare a soffritto in olive oil (diced carrots, onions and celery sautéed in a large pan), add the drained peas and bay leaf mixing well. Pour in the veggie stock and allow to simmer for as long as the peas start breaking down. Once the mixture becomes mushy, remove the bay leaf and purée with a hand blender. Add salt & pepper to taste. Transfer into a serving bowl whilst still warm and soft, it will thicken as it cools down. I finished mine with Kalamata Extra Virgin Olive Oil which I brought as a souvenir from Greece this summer, together with a handful of capers and finely chopped red onion/shallot as the Greeks do. Traditionally it's served with pita, however I chose to dip in my favourite veggie sticks like carrots, green pepper and cucumber to keep the carbs as low as possible. This is a great dip alternative to hummus and bigilla, and very nutritious too. Enjoy!
Ingredients
Instructions
