Ingredients
- 2 cloves garlic
- 1 1/2 cups fresh spring peas
- 1 12 oz. can garbanzo beans, drained or 3/4 cup dry beans re-hydrated, cooked, and drained (should be about 1 ½ cups)
- 2 T. tahini
- 1 t. cumin (ideally toasted and freshly ground)
- 1 t. salt + to taste
- ¼ t. pepper
- 1 t. lemon zest
- Juice of 1 lemon
- ½ c. mint
- ½ c. cilantro or basil
- 2 T. olive oil
- 2-4 T. water
Preparation
- Fill small saucepan half full with water and bring to boil. Boil peas for 5 minutes, blanch in ice water, and drain.
- In food processor, mince two cloves garlic.
- Add peas, garbanzo beans, salt, cumin, lemon zest, lemon juice, and herbs. Pulse until combined.
- With food processor running add olive oil in a stream.
- Add water until mixture reaches desired consistency.
- Add addition salt to taste.
Serve: With pita chips or bagel chips, and fresh crudite. Garnish with pea greens or pea flowers if available.
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