mint pea dip

<a href=/articles/2012/05/ole-for-avocados>Guacamole</a> isn't the only green dipto make this <a href=/articles/2016/02/michael-symon-superbowl-party>Super Bowl</a> Sunday. Try making this healthy pea-packed version courtesy of NFL chef for the Seattle Seahawks, John Howie.Makes one quartIngredients: 4 cups fresh or frozen peas 1 ½ teaspoons garlic, minced 2 tablespoons + 1 teaspoon freshly squeezed lemon juice 1 ½ teaspoons lemon zest, finely minced ½ cup packed mint leaves 1 tablespoon olive oil 2 tablespoons tahini paste 1 ½ teaspoons kosher salt ½ teaspoon freshly ground black pepperDirections: 1.Bring a pot of water to a boil. Add peas and cook for 1-2 minutes or until bright green and tender. Strain and cool in an ice water bath.2. Place peas and remaining ingredients in a food processor bowl. Blend until pureed and season to taste. Transfer to a bowl and refrigerate until time to serve.

Minted pea dip

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