My mother has always taken delight at the patches of mint that thrive along the edges of her house. “It keeps away the ants!” she insists. I have no idea if this actually works, but having her advice firmly imprinted into the core of my being, I too cultivate patches of mint here and there. Which means, that right about now, mid to late spring, we have lots of it. Good for tea, good for jelly, and awesome in a agua fresca with lime and cucumbers, mint also pairs perfectly with peas.
This is a simple dip with peas and mint, and some onion, sour cream, and tahini. “Hummus” implies that you are using chickpeas, so we are taking liberties with the name, by using regular peas as the base legume, instead of chickpeas. It’s fresh and spring-y with the peas and mint. Serve it with pita chips or toasted rounds of sliced baguette.
- 1 Tbsp olive oil
- 1/2 cup chopped onion
- 2 cups shelled peas, fresh or frozen
- 3/4 cup water
- 2 Tbsp tahini
- 3 Tbsp chopped fresh mint (spearmint)
- 2 Tbsp sour cream
- 1/2 teaspoon black pepper
- Salt to taste
1 Heat the olive oil in a small pot over medium heat. Add the chopped onion and sauté until soft and translucent, but not browned, about 4-5 minutes. Add the peas and the water, cover and bring to a boil. Let this cook 5 minutes, then drain the peas and onions.
2 Put the peas and onions into the bowl of a food processor and add all the remaining ingredients. Pulse until you have a rough purée. Serve chilled.