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
BBQ German Potato Salad
Preheat oven to 350oF.
Beet & Bean Salad with Warm Basil-Bacon Dressing
Drain beets, reserving 1/2 cup liquid.
Beet & Fennel Salad
Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core.
Classic Reuben Sandwich
Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.
Red Cabbage & Bacon Pasta
Cook bacon in large skillet over medium heat until crisp; remove bacon from skillet. Crumble and reserve.
Ruby Beet & Pear Compote
In small bowl, combine orange juice and cranberries. Let stand at least 5 minutes to allow cranberries to soften.