White Pea, Mint & Tahini Dip

Name: White Pea, Mint & Tahini Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 1 cup dried white peas (soaked overnight, drained); 3 tbsp tahini; 0.5 cup mint (fresh leaves, loosely packed); 2 tbsp lemon juice (freshly squeezed); 2 pcs garlic (cloves, peeled); 2 tbsp olive oil (extra virgin, plus extra for drizzling); 3 tbsp ice water (for blending); 1 pinch salt; 1 pinch cumin powder; 1 pinch smoked paprika (for garnish); 3 cup water (for boiling peas)

RATING

0.0/5

TASTE SCORE

8/10

A creamy, bright dip made from tender dried white peas blended with fresh mint and nutty tahini. Light yet satisfying, it comes together quickly after soaking the peas overnight. Perfect for spreading on toast, scooping with crunchy vegetables, or serving as part of a mezze spread.

PREP

15m

COOK

25m

SERVES

1 CUP

304 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak the dried white peas overnight.
Rinse the dried white peas thoroughly under cold water. Place in a large bowl, cover with plenty of water, and soak for at least 8 hours or overnight. Drain and rinse before cooking.
TIPSoaking softens the peas and reduces cooking time significantly. Don't skip this step.
pressure cook · ~15 min
Cook the white peas until tender.
1.Add the soaked and drained white peas to a pressure cooker with 3 cups of fresh water.
2.Close the lid and pressure cook on medium heat for 3 to 4 whistles (about 15 minutes).
3.Let the pressure release naturally, then check that the peas are very soft and mash easily between your fingers.
TIPIf using a regular saucepan, simmer for 45 to 50 minutes until completely tender. Undercooked peas will make a grainy dip.
prep · ~10 min
Drain the cooked peas and cool slightly.
Drain the cooked peas thoroughly and set aside to cool for 10 minutes. Reserve a tablespoon of the cooking liquid in case the dip needs thinning.
mix · ~3 min
Blend all ingredients into a smooth dip.
1.In a food processor, combine the cooked white peas, tahini, fresh mint leaves, lemon juice, garlic cloves, and olive oil.
2.Add the pinch of salt, ground cumin, and 3 tablespoons of ice water.
3.Blend until completely smooth and creamy, scraping down the sides once or twice (about 2 to 3 minutes).
4.If the dip is too thick, blend in the reserved cooking liquid one teaspoon at a time until the desired consistency is reached.
TIPIce water helps emulsify the dip, making it lighter and fluffier. Room temperature water won't give the same result.
rest · ~30 min
Chill the dip for 30 minutes to let flavors meld.
Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes. This resting time allows the mint and cumin to fully bloom.
garnish
Garnish and serve.
1.Drizzle the top generously with extra virgin olive oil.
2.Sprinkle a pinch of smoked paprika over the surface.
3.Add a few small fresh mint leaves for color.
4.Serve cool or at room temperature with warm pita, crunchy vegetables, or crackers.
TIPRun the back of a spoon over the dip in a circular motion to create shallow grooves that catch the olive oil.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the white peas for a full 8 hours to ensure even cooking and a creamy texture.
2
Use ice water when blending to emulsify the tahini and peas into a light, fluffy dip.
3
Reserve a bit of cooking liquid to thin the dip gradually without diluting flavor.
4
Chill the dip for at least 30 minutes after blending to let the mint and cumin flavors deepen.
5
For the smoothest result, blend on high speed and scrape the bowl down at least twice.
6
Garnish with a swirl of olive oil and paprika just before serving to add richness and color.

RECIPE VARIATIONS