1 cup frozen green peas
1 cup canned chickpeas, rinsed and drained
1/2 cup plain fat-free yogurt, Greek-variety recommended
1 medium scallion(s), chopped
1/2 cup dill, fresh
2 tsp fresh lemon juice
2 tsp olive oil, extra-virgin
1 medium garlic clove(s), or more to taste
1/2 tsp ground cumin, or more to taste
1/4 tsp table salt, or more to taste
- Bring 1 cup of water to a boil in a small saucepan. Add green peas and return to a boil; simmer until tender, about 3 minutes. Drain, rinse under cold water and drain again.
- Place peas and remaining ingredients in a food processor or blender; process until smooth.
- Serve dip immediately or cover and refrigerate up to 2 days.
Yields about 1/4 cup per serving.