Peter’s Yard Sourdough Flatbreads with Herbed Crème Fraîche and chickpea dip - Peter's Yard
This fresh, Herbed Crème Fraîche and Chickpea dip was created for us by Elly Curshen to serve with our Sourdough Flatbreads.
Ingredients
- 200ml crème fraiche (or creamy oat fraiche, as I did, to keep it vegan)
- 1 can of chickpeas, drained
- 2 tbsp finely chopped chives
- Finely grated zest of 1 lemon
- 2 tsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 tbsp finely chopped dill
- 2 tbsp finely chopped tarragon
- Sea salt fakes and freshly ground black pepper, to taste
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