A tangy, vibrant dip or hummus-like spread made from peas, tahini, sour cream and mint.
- 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
1 Sauté 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 4-5 minutes.
2 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.
3 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.