5.04.2015

SPRING PEA + MINT DIP WITH ZA'ATAR PITA CHIPS (AND A DIP ROUNDUP)

Spring Pea + Mint Dip with Za'atar Pita Chips | Sevengrams

This past weekend was sunny, warm and glorious -- some may even say it almost felt like summer. We had loads to do around the house, but sipped our morning coffee outside, ate lunch on the porch and strolled over to the record store for a fabulous new album.

With backyard//patio/picnic season slowly picking up, I figured it was time for a dip recipe -- something new that screams SPRING, and a few trusty favourites. So pull out the food processor, invite some friends over, crack open a bevvie, and get dipping!

Spring Pea + Mint Dip with Za'atar Pita Chips | Sevengrams

Spring Pea + Mint Dip with Za'atar Pita Chips | Sevengrams

Spring Pea + Mint Dip with Za'atar Pita Chips | Sevengrams

Spring Pea + Mint Dip with Za'atar Pita Chips | Sevengrams

SPRING PEA + MINT DIP

Ingredients:

3 cups fresh or frozen peas*
zest from 1 lemon
juice from half a lemon
3-4 sprigs of mint (~1/3 cup leaves)
2 T olive oil
2 T tahini
salt and pepper

*if the peas are frozen, simply place them in a colander and run them under cold tap water to thaw -- no need to cook them!

What to do:

Combine all the ingredients in the body of a food processor fitted with the s-blade and pulse until smooth and combined.

Serve with pita chips, veggies or crackers.

ZA'ATAR PITA CHIPS

Preheat oven to 325.

Ingredients:

3-4 thin pitas
2 T olive oil
1 tsp za'atar

What to do:

Using a pair of kitchen scissors, cut the pita in 4 (lengthwise), no need to separate the 2 layers of pita. Then cut each quarter into 4-6 pieces. Spread in an even layer on a parchment lined baking sheet.

Whisk the oil and za'atar in a small bowl. Brush each chip with oil.

Bake for 10 minutes, being sure not to burn your chips. Allow to cool completely before serving.


A FEW OTHER FAVES...






HERBY ARTICHOKE DIP // Adapted from the Happy Hearted Kitchen

Ingredients:

2 cans (~800ml) artichoke hearts
1 cup mixed herbs (mint, parsley, cilantro, dill)
2 T olive oil
zest from 1 lemon
salt and pepper

What to do:

Combine all of the ingredients in a food processor and blend until smooth.









CAPER GUACAMOLE // Adapted from the First Mess

Ingredients:

2 T capers
3 sprigs (~1 cup loosely packed) basil
1 tsp dijon mustard
2 tsp apple cider vinegar
splash of tamari soy
1 T olive oil
juice from half a lime
2 avocados

What to do:

Place everything, except for the avocados in a in a food processor and blend until combined. Add the avocado and pulse 3-5 times -- you want to try to maintain a bit of 'chunky-ness.'

4 comments:

  1. I do love a good dip + that whole idea of communal eating. It just feels right at this time of year. This sounds so delicious too and lovely and bright and fresh

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    Replies
    1. Thanks Kathryn! If I could eat every meal outside, surrounded by friends and family, I would. Cheers to Summer!!

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  2. I love dips and spreads, one cannot have enough recipes. I will try some of yours soon enough. :)

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    Replies
    1. I totally agree Adina, one can never have too many! Enjoy and let me know how they turn out.

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