Me and a delicious snack are two peas in a pod.
There is no better place to get some snackspiration than at Earthy Café. On a recent visit, I indulged in some serious snack samples of homemade dips and spreads. Unique recipes like Lemon Hummus with Harissa, White Bean and Basil and Pistachio Hummus with Feta were all on point. After all of this sampling, I was inspired to try making our own using something in season and a bit unusual.
Pea + mint is not a new concept, it is a classic flavour combination but a bit out of the ordinary for me. However, this summer I had my first bowl of pea and mint soup and… wowza, loved it. Loved it so much I wanted it in dip form.
This dip is a simple, fresh and healthy way to snack. Peas might be small but they are packed with nutrients. A cup of peas contains about 115 calories, 8 grams of protein, and 14 grams of net carbs. Peas are an excellent source of folic acid, vitamin C and vitamin K and also rich in calcium, iron, zinc, copper and manganese.
I hope you enjoy this twist on hummus and the flavours that it brings with it! Who knows, you too might be in for a surprise.
1/2 pound frozen green peas, thawed
1/2 tin chickpeas
1 clove fresh garlic, peeled and coarsely chopped
1/4 red onion, diced
1/4 cup extra virgin olive oil
2 tbs tahini
1/4 cup fresh mint leaves (about 3 to 4 sprigs), chopped
1/2 tsp black pepper
Juice of one lemon
Sea salt, according to taste
1 In a small pan over medium heat, sauté chopped onion and garlic until soft and translucent, but not browned, about 4-5 minutes.
2 Combine all of the ingredients in a food processor and blend until smooth and well combined. Serve chilled. Easy peasy.
- Enjoy as a dip for veggies- cut up carrot, cucumber, pepper or courgette
- Enjoy as a spread over your favourite crunch – slices of whole grain pita, warm toast, or oatcakes
- Top it up with grated feta, goat cheese, pumpkin seeds or reserved green peas