Green pea and mint spread

A taste of summer any time of year!

This easy and delicious spread makes a great alternative to hummus. Its bright flavour and vibrant colour make it a standout whether you serve it as part of a buffet, or as a cockail party appetizer. We enjoy it with rice crackers but it’s equally delicious as a dipper for vegetables. I find flash-frozen green peas, available in just about any supermarket, work really well in this recipe, but you can also use garden-fresh peas if you prefer; just cook until tender and drain. If you like this flavour combination, you might also enjoy my pasta with bacon, peas and fresh mint or my peas with fresh mint pesto.

Ingredients

• 1 cup (120 g) frozen green peas, thawed
• 1 small clove garlic, finely minced
• 1 teaspoon lemon zest
• 1 tablespoon (15 mL) freshly squeezed lemon juice
• 1/4 teaspoon each kosher salt and freshly ground black pepper
• 2 tablespoons minced fresh mint leaves
• 3 tablespoons (45 mL) olive oil
• 2 tablespoons (30 mL) hot water

Method

• Combine all ingredients in a large measuring cup and puree until smooth with an immersion blender. Alternatively, you can also use a regular blender or food processor to combine them.
• Transfer to a serving dish; cover and refrigerate for up to 12 hours before serving. It’s best enjoyed at room temperature so I suggest removing from fridge 1 hour before serving.

Makes about 1 cup (250 mL) of delicious spread.