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.