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This is a tasty dip you can pair with a few crudites and take it with you for a snack on the go.

Whole Living, January/February 2012

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Servings:
4
Yield:
Makes 2 cups
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Ingredients

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Directions

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  • Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain.

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  • 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.

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