Ingredients
-
1
-
1
-
2
-
300
-
80
-
125
-
-
-
1/4
-
2
-
1
-
1
-
2
-
2
-
Directions
Leek and Pea Dip, From Australian BH&G Diabetic Living , When I first made this it was still a bit warm and I was doubtful However when it had cooled off it was good If I make it again I will put it in the food processor because the hand blender took forever , From Australian BH&G Diabetic Living
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
Transfer to a Small Serving Bowl and Add the Mint and Lemon Juice and Season With Pepper and Stir to Combine. |
|
5
Done
|
Top With Mint to Serve and Accompany the Dip With the Asparagus, Carrot, Cucumber and Celery Sticks. |
|
6
Done
|
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. |
