Keeping up with my green theme for the week and trying to trick spring and the earth to bloom in the Midwest. I present to you the green Labaneh dip. Loaded with peas, avocados, fresh mint sprinkled with green peppercorns making for a refreshing spring edition. This is so delicious with pita chips, crudités or even as a base for sandwiches. Btw Mid week snacking is a thing don’t let people tell you otherwise. Pack it for lunches they will all be green with envy. Happy green ☘️💚💚 week friends #almondandfiggreenweek
Ingredients:
1 cup fresh peas or frozen peas thawed
1 small avocado
8 oz of Labaneh (found at most Middle Eastern or Ethnic markets)
1 garlic clove crushed
salt
1 tbls olive oil
few sprigs of fresh mint about 2-3 tbls
zest of one lemon
1 tbls of lemon juice (adjust to your taste)
Directions:
* Blanche the peas in boiling salted water for 1-2 minutes drain and rinse under cold water to stop the cooking
* In a high speed blender add the garlic and pulse. scoop out the avocado and add the rest of the ingredients.
* Grnish with few cracks of pepper ( i used green peppercorns), olive oil, and some fresh mint.
keep your dip chilled. Serve with pita chips, crudités or even as a base for sandwiches.
