Crushed Pea Mint Dip With Carrot Sticks Recipes

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CRUSHED PEA & MINT DIP WITH CARROT STICKS



Crushed pea & mint dip with carrot sticks image

A simple dip recipe that's low in fat and gluten-free. Refreshing mint and smooth ricotta make this a delectable veggie snack

Provided by Sophie Godwin - Cookery writer

Categories     Snack

Time 5m

Number Of Ingredients 5

70g defrosted frozen peas
1 tbsp ricotta
juice of ½ lemon
chopped mint
1 carrot , cut into sticks for dipping

Steps:

  • In the small bowl of a food processor, blitz the peas with the ricotta, lemon juice, mint and some black pepper. Serve with the carrot sticks.

Nutrition Facts : Calories 121 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

CHICKPEA CILANTRO DIP WITH GRILLED PITA AND CARROT STICKS



Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks image

Categories     Condiment/Spread     Bean     Vegetable     Appetizer     Low Fat     Back to School     Summer     Healthy     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1 cup canned chickpeas, rinsed and drained
1/4 cup low-fat plain yogurt
1/2 cup chopped fresh cilantro
1 small garlic clove, chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon water
1/4 teaspoon salt
2 (7-inch) pita loaves with pockets, split horizontally
1/2 lb carrots, trimmed and cut into sticks

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
  • Slip skins from chickpeas with your fingers, then purée chickpeas with yogurt, cilantro, garlic, lemon juice, water, and salt in a food processor until smooth.
  • When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pitas on lightly oiled grill rack, uncovered, turning once, until golden, about 2 minutes total.
  • Serve dip with pitas and carrots.

PEAS AND CARROTS WITH MINT



Peas and Carrots with Mint image

If you're looking for an easy way to dress up ordinary peas and carrots, reach for this simple recipe. Fresh mint adds a refreshing subtle flavor that'll keep folks coming back for more.-Margie Snodgrass, Gig Harbor, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6-8 servings.

Number Of Ingredients 6

4 large carrots, julienned
3 tablespoons butter
1/2 pound sugar snap peas
1 to 2 tablespoons finely chopped fresh mint
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place carrots in a saucepan with enough water to cover; bring to a boil. Reduce heat; cook, uncovered, for 4 minutes or until crisp-tender. Drain. Add remaining ingredients. Cook and stir for 3-4 minutes or until the peas are crisp-tender.

Nutrition Facts :

MINTY PEA DIP



Minty Pea Dip image

This is a tasty dip you can pair with a few crudites and take it with you for a snack on the go.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 7

3 cups frozen green peas
1/4 cup fresh mint leaves
Zest and juice of 1 lemon
1 clove garlic
2 tablespoons olive oil, plus more for drizzling
1 tablespoons tahini
Coarse salt and pepper

Steps:

  • Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain.
  • Pulse peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini.
  • Season with salt and pepper; drizzle with oil.

Nutrition Facts : Calories 167 g, Fat 9 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g

GREEN SUGAR SNAP PEAS AND CARROTS WITH FRESH MINT



Green Sugar Snap Peas and Carrots With Fresh Mint image

Provided by Pierre Franey

Categories     easy, quick, one pot, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

1/2 pound Sugar Snap peas
4 carrots, about 1/2 pound
3 tablespoons butter
3 tablespoons finely chopped fresh mint
Salt and freshly ground pepper to taste

Steps:

  • Trim off and discard the tips of the peas.
  • Scrape and trim the carrots. Cut the carrots into 1 1/2-inch lengths. Cut the pieces lengthwise into 1/4-inch slices (batons) about 1/4 inch wide. There should be about 1 1/2 cups.
  • Bring enough water to a boil in a saucepan to cover the peas and carrots when added. Add the vegetables and cook about 4 minutes, or until they are crisp tender. Drain immediately.
  • Return the peas and carrots to the saucepan. Add the butter, mint, salt and pepper. Stir and blend well. Serve immediately.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 299 milligrams, Sugar 5 grams, TransFat 0 grams

CRUSHED PEA & MINT DIP WITH CARROT STICKS



Crushed pea & mint dip with carrot sticks image

A simple dip recipe that's low in fat and gluten-free. Refreshing mint and smooth ricotta make this a delectable veggie snack

Provided by Sophie Godwin - Cookery writer

Categories     Snack

Time 5m

Number Of Ingredients 5

70g defrosted frozen peas
1 tbsp ricotta
juice of ½ lemon
chopped mint
1 carrot , cut into sticks for dipping

Steps:

  • In the small bowl of a food processor, blitz the peas with the ricotta, lemon juice, mint and some black pepper. Serve with the carrot sticks.

Nutrition Facts : Calories 121 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

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