I served this with herb-grilled lamb chops, cucumber yogurt sauce, stuffed grape leaves, cucumber -vidalia onion-grape tomato- basil salad, and pitas yesterday for Easter. Today leftover hummus with sardines in vinaigrette along with the grape leaves and grape tomatoes makes a nice lunch.
The recipe originally appeared on the Serious Eats blog.
1 lb frozen green peas, thawed
1 lemon juice
10 mint leaves
1/4 olive oil
1 tsp garlic paste
salt and pepper to taste
Pulse all the ingredients together until you get a hummus consistency. Add water if necessary.
Delicious, fast, cheap, easy, and healthy!
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