Sweet Pea, Avocado, and Mint Hummus
This is a really light version of hummus, that’s perfect for springtime and summer. The taste is creamy, minty and refreshing. It’s substantial, but not so substantial that it’s going to weigh you down. Cut up 5 tortillas into quarters, spray with some Pam, a pinch of salt, and bake them at 350F for 10 minutes and you have chips and dip. If you don’t want chips, just slice up some cucumbers. If you want lunch: spiralize a couple of zucchinis into noodles, dress with the pesto. It can be either hummus or pesto b/c I’m a wizard.
2 C sweet peas, thawed
1 bunch mint, washed and stemmed
Juice of 2 lemons
½ C cashews
Punch of salt
2 T olive oil
½ C water
1 T tahini or nut butter
Put everything in a food processor and blend together until it’s smooth. Taste and adjust salt.