I first tasted this great springtime version of the Middle Eastern classic when my friend Di made it one night. The sweetness of the peas and the vibrancy of the color make this hummus ideal for a tasty snack or a starter for a light spring dinner. Serve Green Pea Hummus with our homemade Baked Pita Chips, or some carrots.
- Boil water in a small pot. Add peas and cook until just tender. Drain well.
- In a food processor, combine the garlic, lemon juice and mint leaves. Grind to a paste. Add a tablespoon of water if needed.
- Add the peas, tahini and salt and pepper to taste. Process until pureed smooth.
- 1 (10 ounce) pack of frozen peas, or 2 cups shelled fresh peas (about 2 to 2½ pounds in pods)
- 1 to 2 garlic cloves, or to taste
- ½ tablespoon fresh lemon juice
- ¼ cup fresh mint leaves, stalks removed and torn into pieces
- ¼ cup well-stirred tahini
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper