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.
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.
Fresh Pea Hummus
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1 cup shelled peas, fresh or frozen
3/4 cup water
2 tablespoons tahini
3 tablespoons chopped fresh mint (spearmint)
2 tablespoons sour cream
1/2 teaspoon black pepper
Kosher salt to taste
- Food processor
Sauté the onions:
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 to 5 minutes.
Add the peas and water, boil:
Add the peas and the water, cover and bring to a boil. Let this cook 5 minutes, then drain the peas and onions.
Purée in the food processor:
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.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||8%|
|Total Sugars 3g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|