I have no idea if this actually works, but having her advice firmly imprinted into the core of my being, I too cultivate patches of mint here and there. Which means, that right about now, mid to late spring, we have lots of it. Good for tea, good for jelly, and awesome in an agua fresca with lime and cucumbers, mint also pairs perfectly with peas. This is a simple dip with peas and mint, and some onion, sour cream, and tahini. “Hummus” implies that you are using chickpeas, so we are taking liberties with the name, by using regular peas as the base legume, instead of chickpeas. It’s fresh and spring-y with the peas and mint. Serve it with pita chips or toasted rounds of sliced baguette.
