Peacamole dip (like guacamole but with peas instead of avocados)

300 grams shelled green peas, frozen or fresh but not canned
small bunch fresh coriander
2 tablespoons whole almond butter (like peanut butter but made with unblanched almonds; look for it at natural foods stores)
1 clove garlic, minced (optional)
dash Tabasco sauce
salt and black pepper, to taste

Steam the peas until tender and allow to cool.

If you're using fresh coriander, pluck the leaves and set aside.

In the bowl of a food processor or blender, combine the peas, almond butter, coriander, garlic if using, Tabasco sauce, a little salt and some pepper. Process until smooth. If the mixture is a bit too thick for the blade of the food processor to mix properly, add a little water, one teaspoon at a time, until soft enough to mix.

Taste and adjust the seasoning. Serve with pieces of multigrain crispbread. The dip can be made a day ahead and kept in the fridge in an airtight container; it will keep for two to three days.