450g frozen peas, defrosted or fresh garden peas - boiled until soft and cooled
1/2 small red onion - peeled and finely chopped
1 garlic clove - peeled and crushed
1/2 fresh red chilli - de-seeded and finely chopped
5ml (1 teaspoon) ground cumin
10 mint leaves - finely chopped
100ml Greek yoghurt
15ml (1 tablespoon) olive oil
pinch of salt
freshly ground black pepper
Place the defrosted peas (or cooked and cooled peas) in a food processor and purée until smooth.
Transfer to a mixing bowl and combine with the yoghurt, chopped onion, chopped mint, crushed garlic, chopped chilli, olive oil, ground cumin and salt and pepper to taste.
Transfer to a serving dish and chill.
HOT TIP: If you do not have a food processor, use a potato masher to crush the peas but this will result in a coarser-textured pâté.
