Green Pea and Mint Dip Recipe
By: Kate O’Malley
Light, fresh, and healthy, this pea and mint dip is quick and easy to make and will make a great impression every time. Use fresh or frozen peas for a versatile appetizer dip.
If using frozen peas, defrost first. (see note)
If using fresh peas, bring the peas to boil in a small pot of water and cook until tender. Don’t cook for so long they lose their bright green colour. Strain and run under cold water to stop the cooking process. Reserve a cup of the cooking water.
Place the peas, lemon juice and zest, olive oil, mint, garlic, and tahini in a food processor or blender and process until you have a smooth consistency. Fresh peas will take longer than frozen. Pulse frozen peas gradually so you don't over-process.
If using fresh peas, you may require more liquid to achieve the desired consistency. Additional olive oil and some of the cooking water can be added slowly until you have the right consistency and smoothness of a dip purée.
Adjust lemon, tahini, mint and salt and pepper to taste.
Transfer to a serving bowl, drizzle with olive oil and garnish with mint leaves, some additional lemon zest and cracked pepper. Serve with vegetable crudités, toated baguettes, crakers or as a sandwich spread.
Peas
Fresh peas are meatier and drier than frozen peas, so they may require more liquid to achieve the required consistency and smoothness. Reserve some of the peas cooking water for this, and feel free to use a little additional olive oil.
Frozen peas may be smaller and naturally have a higher water content than fresh peas, which means they will blend down quicker and require less liquid. Due to this, you may want to increase the amount of peas you use by half a cup or more to achieve the required amount.
Tahini
You can vary the amount of tahini you use in this recipe, but be careful not to add too much as it can overpower the naturally sweet flavor of the peas.
Recipe Variations
Peas – Fresh or Frozen: You can use either. If you use frozen, defrost the peas first; no cooking is required. If you use fresh peas, cook them in boiling water for a few minutes until tender but still bright in color. Reserve some cooking water to achieve the right consistency in the puree.
Tahini: You can leave the tahini out. The resulting dip will have all the same characteristics, but without the nuttiness the tahini brings to the recipe.
Mint: Ideally, this recipe will be at its best using fresh mint. However, if you really can’t get any fresh mint, dried mint flakes will work.
Ingredients
Directions
If using frozen peas, defrost first. (see note)
If using fresh peas, bring the peas to boil in a small pot of water and cook until tender. Don’t cook for so long they lose their bright green colour. Strain and run under cold water to stop the cooking process. Reserve a cup of the cooking water.
Place the peas, lemon juice and zest, olive oil, mint, garlic, and tahini in a food processor or blender and process until you have a smooth consistency. Fresh peas will take longer than frozen. Pulse frozen peas gradually so you don't over-process.
If using fresh peas, you may require more liquid to achieve the desired consistency. Additional olive oil and some of the cooking water can be added slowly until you have the right consistency and smoothness of a dip purée.
Adjust lemon, tahini, mint and salt and pepper to taste.
Transfer to a serving bowl, drizzle with olive oil and garnish with mint leaves, some additional lemon zest and cracked pepper. Serve with vegetable crudités, toated baguettes, crakers or as a sandwich spread.
Peas
Fresh peas are meatier and drier than frozen peas, so they may require more liquid to achieve the required consistency and smoothness. Reserve some of the peas cooking water for this, and feel free to use a little additional olive oil.
Frozen peas may be smaller and naturally have a higher water content than fresh peas, which means they will blend down quicker and require less liquid. Due to this, you may want to increase the amount of peas you use by half a cup or more to achieve the required amount.
Tahini
You can vary the amount of tahini you use in this recipe, but be careful not to add too much as it can overpower the naturally sweet flavor of the peas.
Recipe Variations
Peas – Fresh or Frozen: You can use either. If you use frozen, defrost the peas first; no cooking is required. If you use fresh peas, cook them in boiling water for a few minutes until tender but still bright in color. Reserve some cooking water to achieve the right consistency in the puree.
Tahini: You can leave the tahini out. The resulting dip will have all the same characteristics, but without the nuttiness the tahini brings to the recipe.
Mint: Ideally, this recipe will be at its best using fresh mint. However, if you really can’t get any fresh mint, dried mint flakes will work.