Peas take a spin in the food processor with chives parsley and tarragon, plus a bit of tahini for creaminess. The blanching and separately-pureeing steps ensure the brightest color and smoothest results.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

15 mins
1 1/3 cups


Ingredient Checklist


Instructions Checklist
  • Bring a medium saucepan of salted water to a boil. Fill a bowl with ice water. Plunge peas in boiling water 3 minutes; use a slotted spoon to transfer peas to ice water. Plunge parsley in the boiling water 15 seconds; use a slotted spoon to transfer to paper towels. Drain well and pat dry.

  • In a small food processor, process the drained peas with the olive oil until smooth, about 3 minutes. Remove pea mixture from processor. In the same processor, combine tahini, parsley, tarragon, chives, lemon juice, salt and garlic. Pulse to blend; add 2 tablespoons cold water and process until creamy. Return peas to processor; pulse until well combined. Add additional salt and lemon juice to taste. (It should taste bright.) Transfer dip to a serving bowl.

Nutrition Facts

82 calories; fat 6g; saturated fat 1g; carbohydrates 6g; mono fat 3g; poly fat 2g; insoluble fiber 2g; sugars 1g; protein 3g; vitamin a 938.6IU; vitamin c 10.5mg; thiamin 0.2mg; niacin equivalents 0.8mg; folate 28.2mcg; sodium 78mg; potassium 99mg; calcium 27mg; iron 1.1mg.