Ingredients
-
2 cups green peas
- 1 cup cooked garbanzo beans
- ¼ cup chopped fresh basil
- ¼ cup chopped green onions
- 2 cloves garlic, minced
- 2 - 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
Instructions
- Throw everything in a food processor or blender and run that shit until the dip is kinda smooth.
- Taste and add more lemon juice or whatever the fuck you think it is missing.
- Serve at room temperature or let it chill in the fridge for a bit. Best served the day its made.
- Serve it with some cut up veggies or bread, whatever dip delivery device you've got. It's also a kickass sandwich spread.
Notes
- These can be fresh, blanched green peas or defrosted frozen peas. We used frozen and it tasted legit.
- 3 Tbsp of lemon seems a bit much for us, but this could be because we use it as a guacamole substitute when we haven't been shopping or they are out of season and hideously expensive.
- We use a whole can of chickpeas, its around 1.25 cups, and remember to make something stupid with the aquafaba...