1. Put the peas, onion, garlic and mint leaves into a food processor and mix together to a thick purée.
2. Add the yoghurt and blend once more, leaving the mixture slightly lumpy.
3. Transport the mixture to a bowl and stir in the chili, cumin, coriander and lime juice and season, to taste, with salt and freshly ground black pepper.
4. Spoon into a serving bowl and drizzle with the olive oil. Serve with a bowl of nachos alongside for dipping.