I love Thug Kitchen. Besides being a man that cooks, he’s naughty with words. Go ahead and judge me, I like bad boys. I made the Thug’s grapefruit guacamole a few months ago and this time I’m trying another dip: Green Peas and Garbanzo Bean Dip. It was fast and I liked it, dammit. I love peas and never thought to put them in a dip!
I used frozen peas as they’re usually what I have on hand. I used canned garbanzo beans and that was easy too. I think I’d like to make my own beans once to see if the flavor is different. The canned beans have a flavor I’m not totally fond of in dishes. Well, I’ll try it another time. This time I was making it quick for a birthday party for my sister, Linda.
I put the peas and garbanzo beans into the food processor along with the rest of the ingredients and processed them until they looked mostly smooth. I scraped down the inside of the bowl two or three times and processed again to avoid having any rogue bits in my dip.
I taste tested and as the Thug had suggested to add whatever the *%)* I thought was missing, I added some cayenne and more salt. That’s it. I put it into a container with a lid and refrigerated it overnight. I know, he said to eat the same day it was made but I made it late at night for lunch with my sister the next day. It was almost the same day.
We ate the dip with tortilla chips. It was sort of like a hummus with peas. Another serving suggestion was to use it as a spread on bread and I can totally see that. Maybe with some sliced ham and some Swiss cheese! I can see many uses for this dip/spread.
I have fresh basil growing on my window sill and always like to use it in dishes but I also have a basil olive oil that my P.S. bought at the olive oil store. I think it would be excellent in this dip in place of the basil and olive oil separately. I must try that next time.
Green Pea and Garbanzo Bean Dip
2 cups peas (blanched fresh peas or thawed frozen peas suggested)
1 cup cooked garbanzo beans (I used canned)
¼ cup chopped fresh basil
¼ cup chopped green onion
1 teaspoon minced garlic
3 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon red wine vinegar
¼ teaspoon salt (or to taste)
Large pinch cayenne (optional, my touch)
Put everything in the bowl of your food processor and process until smooth, scraping down the sides as necessary.
Taste test for seasoning and store covered in the refrigerator. Best served the same day it’s made.
Serve with vegetables, chips, crackers, or as spread on bread.