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🍽️ Crispy Pita Triangles with Fresh Pea Dip

155 kcal · 30 min · 4 servings

Ingredients

• 3 garlic cloves
• 2 tbsp olive oil
• 4 round pita breads
• 350 g peas (frozen)
• salt
• 2 sprigs mint
• 1 tsp coriander seeds
• 3 tbsp tahini
• 0.5 lemon
• black pepper
• 1 small handful pea shoots

Instructions

1. 1. Peel one clove of garlic.
2. 2. Mash the clove finely using the flat side of a knife.
3. 3. Mix the mashed garlic with the olive oil.
4. 4. Let the garlic mixture infuse for ten minutes.
5. 5. Place the pita breads on a baking sheet.
6. 6. Brush one side of the breads with the garlic oil.
7. 7. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
8. 8. Bake the breads on the middle rack for eight to twelve minutes.
9. 9. Add the peas to boiling salted water.
10. 10. Cook the peas for four minutes.
11. 11. Drain the peas in a colander.
12. 12. Rinse the peas under cold water.
13. 13. Let the peas drain well.
14. 14. Peel the remaining garlic.
15. 15. Wash the mint.
16. 16. Shake the mint dry.
17. 17. Pluck the mint leaves from the stems.
18. 18. Crush the coriander seeds slightly with the back of a knife.
19. 19. Add the garlic, mint, and coriander to the food processor.
20. 20. Chop the ingredients coarsely.
21. 21. Add the peas and tahini paste.
22. 22. Squeeze a lemon.
23. 23. Add the lemon juice to the mixture.
24. 24. Blend everything until smooth.
25. 25. Season the dip with salt and pepper.
26. 26. Rinse the pea shoots.
27. 27. Drain the shoots well.
28. 28. Remove the pita breads from the oven.
29. 29. Cut the breads into triangles.
30. 30. Place the pita triangles in a bread basket.
31. 31. Garnish the pea dip with the shoots.
32. 32. Serve the dip together with the pita triangles.

Nutrition per serving

• kcal: 155
• Protein: 6 g · Fett/Fat: 6 g · Carbs: 17 g