Mint & Spice Almond Pea Dip | Nush Yogurt Recipe


Hey hey my lil chickpeas! Happy Monday! I just want to start this post by saying a mahooossive thank you to everyone of you who read and supported my last post. The response I have had over the past few days has been beyond overwhelming! 

I have received so many lovely messages from different people claiming how much I've helped them, helped them through recovery, inspire them or how much they can relate etc. Honestly, it's brought me to tears (but lots of happy tears of course)

It's also helped me an awful lot in reminding me why I love doing what I do, and what HappilyHolli was always about.

I just think it's rather amazing how we can all come together and support one another on our own little journeys. We all have our struggles, our bad days and different daily challenges but it's so important to know you're not alone. And if I can help just one of you realise that, then I have succeed in what I always wanted to do.  

Anywaayyy,, enough of the soppy Holli chat, because I ain't really about all of that. Haha. Lets move onto the recipe I want to share with you! 

So at the start of last week the guys from a company called 'Nush' kindly sent me some of their plant based, dairy free, sugar free yogurts - made from almond milk and their new current release cashew milk yogurts! I'm a huge yogurt lover, meaning I was practically jumping for joy, okay. The range they sent me was huge and this only lead to me going frantic with creativity and feeling like I had a 'inspiration rocket' shoved up my backside. Yup even Nana told me to talk a chill pill. Haha. 

With all these ideas boomeranging around my tiny brain... I wrote them all down and got creating. And that is when this 'Mint & Spice Almond Pea Dip' was born. I know it's a mouthful but hey you wont be complaining when you first try it. 

One thing I love about spring and summer... dippy and picky food. I mean I love anything from humus, and tortillas, and popcorn, and nuts and grapes and all the good stuff. The stuff you can sit there and just munch away while writing up a blog post. Well this is one of them recipes. It's one of them things you can't stop eating.

Peas work fabulous in this recipe, I must say. While packing in some punchy, veggie protein. If I'm quite honest, they're wayyy too under estimated. I mean growing up I despised peas, I think most of us do... But now I flipping love them! Plus they're great for packing in Vitamin C, K, manganese, iron and potassium. Along with giving a good dose of soluble fibre which is the stuff good for cholesterol and blood sugar levels. 

Popping them in this dip, with the fresh mint, and little kick of chilli screams spring! Then I've added Nush's Almond yogurt which gives a slight nuttiness along with added creaminess. Oh yeah.

It's such a versatile dip which you can get all experimenting with! Try it in 'Buddah' style bowls with a tonne or veggies, drizzled over a fresh quinoa salad, a dip for some raw veggies and tortillas, smearing into a a wrap with some avocado, tomato and warm falalfel, OR even better slathered over warm sough dough or crunchy crackers. (Okay, now I'm hungry and I just ate breakfast, damn)

2 1/2 cups (roughly 400g) frozen or fresh peas
1/4 cup Nush almond yougurt
Juice of 1 lemon
Handful of mint leaves
1/2 tsp chilli powder (optional if you don't like spice)
Pinch of pink hymalian salt or good quality sea salt

If you have frozen peas, start by defrosting them. Then place all of the following ingredients in a food processor or blender and blitz for a few seconds until combined and smooth.

Place in a air tight container and use whenever you fancy with

whatever you enjoy! 

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