This recipe is like a flower blossom in the Spring-time - bursting with life and freshness! Totally yummy as a dip, or it can also be used as a spread in a sandwich with maybe some toasted rye or ezekiel bread, avocado, sprouts, tomato, and fresh baby lettuces. Or nix the bread and use it as a spread in a collard wrap burrito style. Scoop it up with all kinds of spring-a-licious veggies such as asparagus, carrots, and radishes! The humble pea is actually highly nutritious with ample amounts of vitamin C, K, manganese and even a fair amount of protein. Who knew!
- 3 cups sprouted green peas
- Zest of 1 lemon
- 3 Tbs. lemon juice (approx. 1/2 lemon)
- 1 large clove garlic
- 1/4 cup packed mint leaves
- 2 Tbs. olive oil
- 2 - 4 Tbs. tahini (optional, but makes the dip creamy)
- 1/4 tsp. sea salt
- If using frozen peas, leave out to thaw completely, or cook them in step
- If using raw peas, skip this step.
To blanch the peas (this enhances their sweetness), bring a pot of water to the boil, add peas and cook for 2-3 minutes (no more!). Plunge them into an ice bath or very cold water to halt the cooking process. Set aside.
- Put whole clove of garlic in a food processor and pulse to mince. Add the remaining ingredients and blend on high to puree.
- Store in an airtight container for 3-4 days, but try to consume as quickly as possible.
Adapted from Sarah Britton - who also took that fabulous photo.
From My New Roots