16 servings (serving size: 2 tablespoons)

A take on Middle Eastern hummus, this dip uses field peas instead of chickpeas. Serve it with baked pita chips.

How to Make It

Step 1

Combine peas and broth in a large saucepan; bring to a boil. Reduce heat; simmer, partially covered, 30 minutes or until tender. Drain peas. Place peas in a food processor; pulse 10 times or until coarsely chopped.

Step 2

Combine peas, mayonnaise, and next 5 ingredients (mayonnaise through garlic) in a bowl, stirring until blended. Garnish with chives, if desired.

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