This recipe comes from chef Sarah Britton of www.rawfoodrecipes.com.
This recipe is like a flower blossom in the Spring-time – bursting with life and freshness! Totally yummy as a dip, or it can also be used as a spread in a sandwich with maybe some toasted rye or ezekiel bread, avocado, sprouts, tomato, and fresh baby lettuces. Or nix the bread and use it as a spread in a collard wrap burrito style. Scoop it up with all kinds of spring-a-licious veggies such as asparagus, carrots, and radishes! The humble pea is actually highly nutritious with ample amounts of vitamin C, K, manganese and even a fair amount of protein. Who knew!
3 cups fresh or frozen green peas
zest of 1 un-waxed, organic lemon
3 Tbsp. lemon juice (approx. ½ lemon)
1 large clove garlic
¼ cup packed mint leaves
2 Tbsp. extra virgin olive oil
1-2 Tbsp. raw tahini (optional, but makes the dip creamy)
¼ tsp. sea salt
1. If using frozen peas, leave out to thaw completely, or cook them in step
2. If using raw peas, skip over to step 3.
2. To blanche the peas (this enhances their sweetness), bring a pot of water to the boil, add peas and cook for 2-3 minutes (no more!). Plunge them into an ice bath or very cold water to halt the cooking process. Set aside.
3. Put whole clove of garlic in a food processor and pulse to mince. Add the remaining ingredients and blend on high to puree.
4. Store in an airtight container for 3-4 days, but try to consume as quickly as possible.