Here is a recipe from our good friend's at Blanco Niño using their sublime corn chips which are available to order here online!
We’re quite partial to a creamy avocado but sometimes it’s not easy to find an avocado that’s just right. So why not swap it for an unassuming freezer staple?
This recipe makes about 620g or a big sharing bowl of dip.
450g or a pack of frozen peas
2 tbsp or 30g of tahini
½ cup or 15g of coriander, sliced
½ cup or 15g of mint, sliced
The zest of 1 lime
The juice of 2 limes
⅔ tbsp or 10g of extra virgin olive oil
2 tbsp or 30g of finely diced brown onion
2 whole or 40g of fresh red and green chilli, chopped
2 tbsp or 30g of water
Season with salt to taste
Blanco Niño Lightly Salted corn tortilla chips