Jul 122015

Sweet Pea Dip

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.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Boiling, food processing, grating, chopping
Garden Candy Basics - fundamental vegucation for everybody!


  • 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


  1. Bring about 4 cups of water to boil in a medium saucepan.
  2. Add peas and cook till tender, about 2 minutes for frozen, up to 5 minutes for fresh.
  3. Drain peas and run under cold water to halt cooking. Let cool.
  4. Place cooled peas in a blender or food processor.
  5. Add mint leaves, lemon zest and juice garlic, tahini and 1 tablespoon olive oil.
  6. Pulse until smooth, adding remaining olive oil while pulsing until dip is the consistency you like.
  7. Salt and pepper to taste.

Serve with toasted pita chips, veggie sticks, broccoli and cauliflower florets. You name it. This dip is very versatile.


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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