Crushed Pea Mint Dip With Carrot Sticks Food

PEA AND MINT DIP

Pea and Mint Dip image

This mint green dip can be whipped up within minutes. It's perfect with lightly salted potato chips.

Provided by Food Network

Categories appetizer

Time 5m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 cup frozen peas, thawed
1 tablespoon fresh mint (about 6 leaves; chopped if mashing by hand)
1/2 cup canned or cooked cannellini beans, drained and rinsed
1/4 cup extra-virgin olive oil
Juice of 1/2 lemon (about 1 tablespoon)
Pinch of flaky sea salt
Lightly salted potato chips, for serving

Steps:

Blitz all the ingredients together in a food processor so there is still a little texture to the dip, about 15 seconds, or longer if you prefer a smoother dip. (Alternatively, place the ingredients in a bowl and mash with a potato masher.)
Spoon the dip into a serving bowl. Serve with potato chips.

CHICKPEA CILANTRO DIP WITH GRILLED PITA AND CARROT STICKS

Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks image

Categories Condiment/Spread Bean Vegetable Appetizer Low Fat Back to School Summer Healthy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 cup canned chickpeas, rinsed and drained
1/4 cup low-fat plain yogurt
1/2 cup chopped fresh cilantro
1 small garlic clove, chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon water
1/4 teaspoon salt
2 (7-inch) pita loaves with pockets, split horizontally
1/2 lb carrots, trimmed and cut into sticks

Steps:

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
Slip skins from chickpeas with your fingers, then purée chickpeas with yogurt, cilantro, garlic, lemon juice, water, and salt in a food processor until smooth.
When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pitas on lightly oiled grill rack, uncovered, turning once, until golden, about 2 minutes total.
Serve dip with pitas and carrots.

GLAZED FRESH PEAS AND CARROTS WITH MINT AND DILL

Glazed Fresh Peas and Carrots with Mint and Dill image

Categories Sauce Side Mint Pea Carrot Spring Kosher Dill Simmer Boil

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 thin carrots
1 cup thinly sliced Vidalia onion
1 1/2 tablespoons unsalted butter
Kosher salt
2 cups fresh shelled green peas (from 2 to 2 1/2 pounds in the pod)
2 tablespoons thinly sliced fresh mint leaves
1 tablespoon fresh dill leaves

Steps:

Cut a 1/2-inch piece from a carrot at an angle. Roll the carrot until the cut side faces up and cut another 1/2-inch piece at an angle. Continue rolling and cutting both carrots.
Combine the carrots, onion, 1 tablespoon of the butter, 1/2 teaspoon salt, and 3 tablespoons water in a medium saucepan. Cover and cook over medium heat until very tender, about 10 minutes. A knife should be able to pierce through a carrot with no resistance.
Meanwhile, combine the peas and 3 tablespoons water in a large saucepan. There should be just enough water to coat the bottom of the pan. If there isn't, add more water as needed. Bring to a boil, then simmer, stirring occasionally, over medium heat until the peas are just tender, 8 to 10 minutes.
Add the carrot mixture and the remaining 1/2 tablespoon butter to the peas. Cook, stirring frequently, until the vegetables are glazed and bound by a thin, creamy sauce, about 2 minutes.
Transfer to a serving bowl and top with mint and dill.

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