Great to accompany the sweet potato salad, or just nice to use as a dip with an assortment of celery and carrot sticks, beetroot crisps ( I know a minor indulgence!), and crispy snow peas to scoop up!
Boil 1½ cups fresh or frozen peas until tender. Rinse under cold water. Roughly crush half the peas and blend the rest into a smooth puree.
Combine crushed and pureed peas in a bowl and add 2 tablespoons tahini, juice of 1 lime, and 1 teaspoon cumin.
Season to taste. Stir in a large handful of chopped coriander and ¼ of a finely diced red onion.