Olive Magazine
A white small white place of preserved pea and lemon dip, with a dollop of ricotta and drizzle of olive oil

Preserved lemon dip

Published: April 8, 2022 at 11:14 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a side

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
Nutrition:
NutrientUnit
kcal144
fat10.5g
saturates1.5g
carbs7.3g
sugars3.4g
fibre3.3g
protein3.4g
salt0g
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Whip up this preserved lemon dip, then check out our blue cheese dip, easy aïoli and more easy dip recipes.

Ingredients

  • 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

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.

Discover more easy dip recipes

Kale and cashew dip in a bowl
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