This summer dip from dietitian Cara Rosenbloom is easy and flavourful. It’s great for a last-minute potluck or backyard barbecue!
Pea and mint dip
Ingredients:
- 3 cups fresh or frozen peas
- Zest from 1 lemon
- Juice from half a lemon
- 3-4 sprigs of mint (about 1/3 cup leaves)
- 2 tbsp olive oil
- 2 tbsp tahini
- Salt and pepper
Method:
Combine all ingredients in a food processor fitted with an S-blade and pulse until smooth and combined.
Serve with pita chips or vegetables.
Tip: If the peas are frozen, place them in a colander and run them under cold tap water to thaw. No need to cook them!
Courtesy Cara Rosenbloom
www.wordstoeatby.ca
@cararosenbloom
To read Jessica Mulroney’s blog The Mulroney Meal Plan, click here.