Vegan Pea And Mint Dip Recipes

BLACK-EYED PEA HUMMUS

Steps:

• Set aside some black-eyed peas for garnish.
• With the motor of a food processor running, drop the garlic through the food chute until minced. Add the remaining black-eyed peas and olive oil and puree until a smooth, powder-like mixture forms.
• While the processor is running, add the ice cubes (this helps prevent it from becoming too thick), tahini, House Seasoning and lemon juice. Blend for about 4 minutes. Check, and if the consistency is too thick, add a little hot water. Blend until extra-smooth.
• Spoon the hummus into a bowl and make an indention in the top. Drizzle with olive oil and garnish with the reserved black-eyed peas and a little House Seasoning. Serve with the warmed pita wedges and veggies.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

4-INGREDIENT PEA DIP

Steps:

• Place the frozen peas in a colander and run under water until they are thawed or alternatively just leave out for 10 to 15 minutes and room temperature.
• In a blender combine the garlic gloves, peas, olive oil and salt. Blend until smooth. If using mint toss into the blender as well.
• Transfer to a bowl and serve.

PEA, MINT & CHILLI DIP

Steps:

• Whizz the peas, yogurt, lemon juice, cumin, mint and chilli together in a food processor to a texture you like. Divide between plastic tubs to pack into lunchboxes, or tip into a serving bowl. Lightly toast the pittas, then cut into wedges and serve with the dip and carrots.