This dip goes together just like hummus but that’s where the similarities end. The lemon/mint/peas blend into a refreshing and bright flavor, especially if you don’t skimp on the mint. Light and cool, perfect for summer crudités or spread on crackers.
- 3 cups peas, fresh or frozen
- ¼ cup fresh mint leaves, packed
- zest and juice of 1 lemon
- 1 clove of garlic
- 2-3 tablespoons olive oil, divided
- 1 tablespoon tahini
- salt and pepper to taste
- Bring about 4 cups of water to boil in a medium saucepan.
- Add peas and cook till tender, about 2 minutes for frozen, up to 5 minutes for fresh.
- Drain peas and run under cold water to halt cooking. Let cool.
- Place cooled peas in a blender or food processor.
- Add mint leaves, lemon zest and juice garlic, tahini and 1 tablespoon olive oil.
- Pulse until smooth, adding remaining olive oil while pulsing until dip is the consistency you like.
- Salt and pepper to taste.
Serve with toasted pita chips, veggie sticks, broccoli and cauliflower florets. You name it. This dip is very versatile.
Co-Author of Garden Candy Basics