We are probably at the end of Spring pea season. I’ve been obsessed with fresh English peas from the market, putting them in every salad and every pasta dish we’ve made lately. There’s just nothing like fresh peas that you pop right out of the shell.
Peas are also the superstar veggie of the vegan world. One cup of peas contains 8g of protein, which is more than in an egg! No wonder companies like Beyond Meat are making some of the best vegan proteins out there, like the Beyond Burger and Beyond Chicken. They taste amazing and are actually made from pea protein! If you haven’t had a chance to try the Beyond Burger yet, it is worth tracking down at a local Whole Foods. My omnivore husband loves it, and grilling season is underway…
Now, if you are lucky enough to find the last of the peas at the farmers’ market (or if you were wise and popped some in the freezer earlier in the season), this recipe is a great way to enjoy the last taste of spring before summer is in full swing. This dip is light, sweet, and balanced out with some lemon zest and a little mint. It is great with pita but would also be perfect on a veggie sandwich in place of hummus or mixed in with a fresh Spring salad.
Before I get to the recipe, here’s a few pictures of my haul from this past Saturday at the Collingswood Farmers’ Market. It was a good week.
Spring Pea and White Bean Dip
1 1/2 cup of shelled English peas
1 can of Cannellini beans, drained and rinsed
juice of 1 lemon
1 tsp of lemon zest
2 Tbs of olive oil, plus more for serving
3-4 large mint leaves
salt and pepper to taste
Bring a small pot of salted water to boil. Add peas and cook for 2-3 minutes until the peas are just slightly soft and bright green. Drain and transfer to a food processor. Add beans, lemon juice, lemon zest, and mint.
Start blending the pea and bean mixture. Once the peas and beans are well mixed, start streaming in the olive oil as the food processor is running. Blend until completely smooth. Season with salt and pepper to taste.
To serve, drizzle with additional olive oil and top with some blanched peas (optional). This dip goes well with lightly toasted pita.