Steps
- Cover 140g of frozen petite peas with boiling water. Leave for 5 minutes, then drain thoroughly.
- Pulse the peas with 100g of drained canned artichoke hearts, 2 teaspoons of ground cumin, 2 tablespoons of lemon juice, 4 tablespoons of olive oil, and 1 small handful of mint leaves to a coarse puree.
- Season with salt and pepper. Transfer to a small bowl, cover, and chill.