Recently I visited my good friend Cindy and she made this delicious dip for us to snack on. It is basically a hummus variation using peas in place of chick peas...I loved it! It was a very hot day and she had barely thawed her peas at all -- we joked that it was like pea ice cream! I decided to give it a try with thawed peas but I think the goal is probably somewhere in between -- the coldness of the dip was particularly good but with completely frozen peas we ended up with an icy chunk that was hard to dip into. If I make it again I will partially thaw the peas but be sure to leave them quite cold. The dip is great with blue corn chips, baked potato chips, or pita chips. Cindy suggested trying it as a spread for an open faced sandwich topped with some sunflower sprouts as well...yum!
CINDY'S PEA DIP
1 10 ounce bag frozen peas, mostly thawed but still very cold
1 tablespoon tahini
Juice of half a lemon
a few fresh mint leaves
1-2 tablespoons olive oil
Sea salt to taste
Place peas, tahini, and mint in a food processor and pulse. Add lemon juice and a few pinches of sea salt and pulse again. With motor running slowly drizzle in olive oil until the desired consistency is reached. Taste and add more sea salt if needed.