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
Classic Reuben Sandwich
Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.
Hot Spiced Beets
Combine all ingredients, except beets in saucepan and boil until liquid is reduced to half.
Red Cabbage & Sausage Skillet
Cut potatoes in half; place in large skillet. Add enough water to cover potatoes; cover and bring to boil.
Roasted Portobello Mushrooms with Beets & Goat Cheese
Preheat oven to 400oF. Drain beats, reserving liquid. Coarsely chop 1/2 cup beets.
Rustic Vegetable Beet Soup
Combine all ingredients for gremolta and set aside.