Bill Hogan / Chicago Tribune
May 29, 2013
Prep: 10 minutes
Cook: 2 minutes
Makes: 1 1/4 cups
Notes: Adapted from "Meatless." The recipe makes a small amount of dip but is easily doubled.
1 cup fresh shelled peas or frozen peas
1/4 cup fresh cilantro, leaves and stems
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 small garlic clove, minced
1/8 teaspoon ground cumin
1/8 to 1/4 teaspoon salt
Cook peas in a pot of boiling salted water until tender, about 2 minutes. Drain; run under cold water to stop the cooking. Pulse peas, cilantro, tahini, lemon juice, garlic, cumin and salt in a food processor until smooth, 30 to 40 seconds. Season with salt; serve with crackers.
Per tablespoon: 15 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 1 g carbohydrates, 1 g protein, 22 mg sodium, 0 g fiber.