Place peas, water and lemon juice in food processor; pulse 5 times or until chopped. Add salt, pepper, mint and drizzle in olive oil; pulse about 5 more times until mixed. (For best texture, do not puree.) Serve as a dip or sandwich spread.
For variety, add a few cloves of roasted garlic when processing the peas.
More Healthy Meals
More Healthy Meals
Baby Beet & Tortellini Appetizers
Drain beets well; discard liquid. Cook tortellini according to package directions.
Bean Salad Stuffed Tomatoes
Drain Bean Salad, reserving 2 tablespoons liquid.
Beet & Berry Chutney
Place marmalade in medium saucepan over medium heat. Cook and stir until melted. Stir in beets and red pepper.
Coleslaw Beets & Cranberries
Drain beets; save liquid for another use or discard. Cut beets into thin strips.
Corn & Blueberry Muffins
Preheat oven to 425oF. Grease 12-cup muffin tin or line with paper cups.
Hot Spiced Beets
Combine all ingredients, except beets in saucepan and boil until liquid is reduced to half.