Featured in Harpers Bazaar, Smashed Pea Butter with Mint & Meyer Lemon is a remix on guacamole curated by Natural Foods Chef and DEFINE Co-owner Erin Stewart. This fresh take on the beloved dip has us boosting into the summer with energy.

Smashed Pea Butter

Smashed Pea Butter with Mint & Meyer Lemon

{Yield: 4}

1 cup shelled peas

2-3 Tbsp olive oil

pinch red pepper flakes

¼ cup chopped spring onions

1 clove garlic, roughly chopped

sea salt

1 Tbsp sweet miso

juice from ½ lemon

½ tsp lemon zest

¼ cup packed fresh mint, roughly chopped

Blanch the shelled peas in salted boiling water for 2-3 minutes. Cool in ice water.

Heat 1 Tbsp olive oil with the red pepper flakes in a medium skillet on medium heat. Add the onion and garlic and sauté a few minutes. Next, add ¾ of the blanched peas with a pinch of sea salt. Take off the heat and stir in the miso.

Once cooled, transfer mixture to a small food processor or bowl. Add the lemon juice, zest, and mint and process (or smash with a potato smasher), adding olive oil a little at a time, until smooth but keeping a bit of texture. Fold in the remaining blanched peas and sprinkle with more sea salt, to taste. Garnish with fresh mint and lemon zest. Serve with homemade or store bought pita chips.

© Erin O’Leary Stewart

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