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!

Ingredients:

  • 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

Preparation:

  • 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