Chickpea and Lentil dip
Serves 6
Prep Time 10 mins
Cooking mins
Level low
Ingredients
- Packet of dry Broad Beans
- 1 Can Mayor Peas
- 3 Cherry Tomatoes
- 50g In brine Mayor Green Pitted Olives
- Leaves Fresh Mint
- Lemon Juice
- 50ml Olive Oil
- Seeds to garnish Pomegranate
Soak the lentils in water overnight. The next day change the water of the lentils and place in a large pot. Fill the pot with a lot of water and bring to a boil. When the lentils soften remove from the hob and allow to cool. Place the cooled lentils and chickpeas (leaving a few whole chickpeas to use as garnish) in a food processor and amalgamate the mixture. Add the olive oil and lemon juice and continue mixing until you get a smooth mixture. Place the dip in a serving dish and garnish with mint leaves, cherry tomatoes, whole chickpeas and pomegranate seeds. Serve with crunchy Maltese bread or Valletta.
Recipe by Anton B.Dougall
