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Farmers’ Market Crudités with Green Pea Dip

green pea dip
Reveal Magazine

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– 1 bag (12 oz.) frozen peas, thawed
– 3/4 tsp. ground cumin
– 3/4 cup fresh flat-leaf parsley leaves, plus chopped leaves for garnish
– 3 cloves garlic
– 2 heaping tbsp. tahini
– 1 1/2 tbsp. extra-virgin olive oil, plus more for drizzling
– 1/4 cup fresh lemon juice (from about 1 lemon)
– Sliced carrots, sliced cucumbers, endive leaves, and halved radishes, for dipping

In a blender or mini food processor, puree the peas, cumin, whole parsley leaves, garlic, tahini, 1 1/2 tbsp. oil, lemon juice, and 2 tbsp. warm water; add more water by the teaspoonful if needed to thin the dip. Season the dip with salt and pepper. Transfer to a bowl. Drizzle the dip with a little olive oil and garnish with the chopped parsley. Arrange the vegetables on a platter. Serve with the dip.

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