This is a really light version of hummus that’s perfect for springtime and summer. The taste is creamy, minty, and refreshing. It’s substantial, but not so substantial that it’s going to weigh you down. Cut up five tortillas into quarters, mist with some cooking spray, and sprinkle with a pinch of salt. Bake them at 350°F for 10 minutes, and you have chips and dip. If you don’t want chips, slice up some cucumbers instead. If you want lunch, spiralize a couple of zucchinis into noodles, and dress with the pesto. This recipe can be either hummus or pesto because it’s a free country and you can call it whatever you want.
2 cups frozen sweet peas, thawed
1 bunch fresh mint, washed and stemmed
1 avocado, pitted and peeled
Juice of 2 lemons
½ cup cashews
Punch of kosher salt
2 tablespoons olive oil
½ cup water
1 tablespoon tahini or nut butter
Homemade chips for serving (optional)
Put all the ingredients in a food processor and blend together until it’s smooth. Taste and adjust the salt as needed.