Minty Pea Dip
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
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Whole Living, January/February January/February 2012
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Yield Makes 2 cups
Serves 4
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Ingredients
- 3 cups frozen green peas
- 1/4 cup fresh mint leaves
- Zest and juice of 1 lemon
- 1 clove garlic
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoons tahini
- Coarse salt and pepper
Directions
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Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain.
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Pulse peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini.
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Season with salt and pepper; drizzle with oil.
This is a tasty dip and a great no-guilt alternative to hummus. You can get in your dip 'fix' without having to worry about scrimping so you don't overdo it on the calories like you easily can with hummus.
This was good and made a ton. If you don't keep tahini around, you could add another clove of garlic and up the lemon juice for more flavor.