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
- 2 cups 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
- Salt to taste
- Special Equipment
- Food processor
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 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 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.
Pea Dip with Lavender - from Kath Eats Real Food
Black-eyed Pea Hummus - from Kalyn's Kitchen
Fava Bean Dip with Goat Cheese and Garlic - here on Simply Recipes