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
Beet & Corn Salad
Drain beets, reserving 2 tablespoons liquid.
Beets & Onions Vegetable Medley
Heat oil in large skillet over medium heat. Cook and stir garlic 1 minute.
Parmesan Wax Beans
In saucepan, sauté celery and onion in 2 tbsp. of butter; remove from heat and blend in flour.
Red Cabbage & Bacon Pasta
Cook bacon in large skillet over medium heat until crisp; remove bacon from skillet. Crumble and reserve.
Southwestern Chicken
Cook chicken in butter in large skillet 5 to 6 minutes on each side or until no longer pink.
Stuffed Baked Potatoes
Preheat oven to 400oF. Bake potatoes for 1 hour, or until tender. Cut tops from potatoes.
