It’s gonna be a short one this week, folks! Tomorrow is my Tea Talk: Food As Medicine (part I) and I’m preparing to host a small crowd to talk about this topic that’s near and dear to my heart. It’s a little nutty around here! This is one of the dishes I’m serving at the talk. It’s a quick and easy, healthy and delicious whole food recipe that you can whip up and enjoy in minutes.
Now I know that officially we just entered summer, but although you could make this recipe with fresh spring peas (and more power to you if you can get them!), it’s easily made with frozen peas and you can get them anytime of the year. But this time of the year the mint is threatening to take over my backyard, so I try to use whatever we rip up in as many ways as possible. Mint is good for digestion and is cooling in the warm spring and summer down here in Georgia, so I make mint tea, mojito flavored smoothies, and this hummus. Try this out!
Adapted from www.veganosity.com
Ingredients
4 cups frozen peas
2 tablespoons tahini
2-4 tablespoons of olive oil
2 garlic cloves (blanched, or use 1/2-1 clove raw if you like the garlic strong)
1/4 (or more!) cayenne pepper
1 cup (or more to taste) fresh mint leaves
zest of 1-2 lemons
juice of two lemons
salt to taste
Thaw your peas. You can run them under cool water in a colander – they thaw quickly!
Blanch the garlic cloves for two minutes in boiling water and then cool them in an ice water bath.
Add all the ingredients to your food processor.
Blend it up, adding more olive oil if you want a smoother consistency.
Serve it up with veggies to dip (or pita or chips or crackers or make it the base of your veggie sandwich!) and enjoy!