About a week ago, I stumbled upon the Weekend Cookbook Challenge being hosted this month by Foodiechickie. The event will center around cooking from a Nigella cookbook — fortunately, I received Nigella Express for Christmas.

Nigella is one of those people who seems down to earth. Granted, maybe she smacks her children about the house all day, who am I to really know, but there does seem to be something very genuine about her. She is warm and inviting, making one decadent dish after another.

Pre-diet, I made the Holiday Hot Cake from Nigella Express, a sweet and sticky pudding cake. It was delightful and did not disappoint. Since I’m trying to eat healthier, I knew I might be challenged to find something suitable. I remembered a dip called Avocado and Green Pea Hummus which sounded intriguing. The photo in the cookbook made the hummus look a mysterious minty green … and I wondered how the ingredients would actually achieve this. I decided to put it to the test this afternoon as light snack to nibble on until dinner.

Avocado and Green Pea Hummus

1 ripe avocado
2 tablespoons lime juice
1/2 clove garlic, minced
2 4.9 oz. cans sweet green peas, drained
1 teaspoon kosher salt or 1/2 teaspoon table salt
Small rounds of pumpernickel or whole grain bread

Spoon out the avocado flesh and put into a food processor. Add the lime juice and garlic. Add the green peas and salt, then process until you have a ‘kermit-colored puree’. Dollop onto small pieces of bread and eat!

First off, it couldn’t be much simpler. The taste is light and refreshing, perfect for entertaining or as a light snack. The color turned out a classic pea green which I anticipated. If made with fresh or frozen peas, I likely could have avoided this. Regardless, it tastes great.

Next time, I might add a bit of seasoning, maybe a dash of cayenne for some heat. The amount of garlic could be bumped up a bit — currently, it’s very much in the background.

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Heart healthy fava bean dip
How to make pita chips
Jazzin’ up parmesan crisps
Nigella’s breakfast bars