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Mint Pea Dip & Veggies

Active Time: 15 minutes

Makes 6 servings

mint pea dip.jpg


  • 16 ounces / 2 cups fresh or frozen green peas
  • 1/3 cup packed mint leaves
  • 2 garlic cloves
  • 2 tablespoons tahini
  • 1/4 cup lemon juice, from about 2 lemons
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 12 radishes, sliced
  • 1 large carrot, cut into carrot sticks


  1. Bring 3 cups water to a boil in a small pot. Add peas and blanch for 2-3 minutes, or until they turn bright green. Strain peas and let cool a little bit.
  2. Add remaining ingredients to a food processor. Add green peas and pulse until creamy. Add a touch of water if needed to reach a smooth consistency.
  3. Store in an airtight container in the fridge, to be eaten as a snack Days 1, 2, and 3.
  4. Store cut vegetables in a separate airtight container in the fridge.
  5. To serve, enjoy about 1/3 cup dip with cut radishes and carrots.