Food & Cooking Recipes Appetizers Minty Pea Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Yield: 2 cups This is a tasty dip you can pair with a few crudites and take it with you for a snack on the go. Ingredients 3 cups frozen green peas ¼ cup fresh mint leaves Zest and juice of 1 lemon 1 clove garlic 2 tablespoons olive oil, plus more for drizzling 1 tablespoons tahini Coarse salt and pepper Directions Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain. Pulse peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini. Season with salt and pepper; drizzle with oil. Bryan Gardner Rate it Print