2 cups fresh (already shelled) or frozen green peas, defrosted (original recipe used 3 cups)
zest of one lemon
3 Tablespoons fresh lemon juice
1 small garlic clove, chopped
¼ cup packed fresh mint leaves
2 Tablespoons extra-virgin olive oil
1-2 Tablespoons raw tahini
¼ teaspoon sea salt
Crostini
French baguette, cut into ½ inch slices
¼ cup extra-virgin olive oil
¼ cup grated Parmesan or Pecorino cheese (optional)
Instructions
If using defrosted frozen peas, skip to Step 2. If using fresh peas, fill a large bowl with ice water. Bring a pot of water to a boil, add peas and cook for 2-3 minutes. Plunge them into the ice bath to halt the cooking process. Drain well and pat dry.
Place all the dip ingredients in a food processor and puree. Serve with crostini and/or raw crudités. If you assemble the dip on crostini, you can also shave pecorino or parmesan on top of each hors d’oeuvre or sprinkle grated cheese on top and drizzle a good olive oil over all of them.
Notes
Crostini Instructions:
Preheat oven to 350 degrees. Line a baking pan with parchment paper. Brush each side of bread with olive oil and place on pan. Bake for 15 minutes, turning after 7 or 8 minutes. Use immediately or store in an airtight container for several days. Or preheat a grill over medium heat and grill the bread (brushed with a little olive oil) until slightly charred on both sides. This only takes a couple of minutes.
Recipe by Pamela Salzman at https://pamelasalzman.com/minted-sweet-pea-dip/