Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat 75ml of olive oil in a pan, add the cumin seeds and sizzle for 30 seconds. Remove from the heat and leave for 10 minutes.
Meanwhile, blitz the spring onions in a food processor, then add the peas, beans and garlic. Pulse to a coarse rubble, then add the tahini, lime juice and zest, dried black lime powder and 1 tsp of fine sea salt, and blitz for another 30 seconds.
With the processor on a medium speed, trickle in the cumin-infused oil, including the seeds. Blitz for 3-4 minutes until you have a smooth dip, then transfer to a bowl, cover and set aside.
For the pitta chips, heat the oven to 190C/fan 170C/gas 5. Slice the pittas into triangular shards, then cut into thin chips horizontally through the middle. Brush with the remaining oil, sprinkle over more black lime powder and sea salt, then divide between two baking trays and bake for 10-15 minutes until crisp. Leave to cool completely.
Sprinkle a little more dried lime and some chopped spring onions over the dip and serve with the pitta chips.