Healthy Recipe, Minty Pea and White Bean Dip

It’s always a good idea to include a healthy, plant-based dip on a party spread. This recipe, lightly adapted from “Dinner Party Animal: Recipes to Make Every Day a Celebration” by Jake Cohen, may be your answer. And it could hardly be easier. Dump a bag of frozen peas, a can of cannellini beans, and a handful of mint leaves into a food processor and blend with a drizzle of olive oil, a few garlic cloves, and the juice and zest of a lemon. Makes 3 cups. – Susan Puckett

Ingredients

• 1 (15-ounce) can cannellini beans, drained
• 1 (10-ounce) bag frozen peas, thawed
• ½ cup fresh mint leaves
• 2 tablespoons olive oil, plus more, if desired
• 2 garlic cloves, thinly sliced
• Juice and grated zest of 1 lemon
• Salt and pepper to taste
• Assorted raw vegetables, pita chips, or other dippers

Directions

1. In the bowl of a food processor, combine the beans, peas, mint, 2 tablespoons of the oil, garlic, lemon zest and juice, and ½ teaspoon each of salt and pepper.

2. Process until relatively smooth, then taste and add more salt and pepper if needed.

3. Transfer to a serving bowl and drizzle with a little more olive oil, if desired. Serve with dippers of choice.

Susan Puckett is an Atlanta-based food writer and cookbook author.

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