Minted Sweet Pea Dip
Ingredients
- 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.
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.