Green Pea Dip with Mint and Lemon
A green pea dip loaded with fresh mint and lemon. Tahini makes it creamy and luscious. Serve it with crunchy, raw vegetables for a healthy snack or appetizer that just happens to be vegan and gluten free.
Yield: 2 cups
Equipment
- food processor
Materials
- 1 pound (475 g) peas, frozen
- ½ cup (9 g) mint, lightly packed (plus extra for garnish)
- 2 tbsp tahini, well-stirred
- 3 tbsp (40 ml) lemon juice
- zest of 1 lemon
- 1½ teaspoon salt (or to taste)
- 1 tbsp extra virgin olive oil (optional), plus extra for garnish
- raw vegetables for dipping such as endive leaves, cucumbers, snap peas, carrots, radishes, etc.
Instructions
- Place a medium pot of water to boil over high heat, adding a large pinch of salt. Once it is boiling, add the frozen peas. Cook for 3 minutes. Drain and rinse with cool water.
- Add drained peas to a food processor. Add the mint, tahini, lemon juice and zest, salt and olive oil (if using). Pulse to make a course dip or fully mix to make it smoother, depending on your preference. Taste for seasoning, adding more salt or lemon juice if needed. If the dip seems too thick, a little water or more olive oil can be added to thin it out.
- Place dip in bowl and garnish with a drizzle of olive oil and extra mint leaves. Serve with your favorite vegetable crudités, crackers or sliced bread.
Notes
- if using green vegetables for crudités such as snap peas, asparagus or broccoli, I recommend blanching them in boiling, salted water for 30 seconds (snap peas and asparagus) to 2 minutes (broccoli). Rinse with cool water and drain.
-leftover green pea dip will keep in the refrigerator for up to 5 days.
-for some textural contrast, try topping the dip with nuts or seeds such as poppy seeds, pine nuts, chopped pistachios or almonds.