Sumac grows in abundance throughout the Mediterranean, and its dried, ground berries are a fruity and astringent spice widely used in Middle Eastern cooking. If you can't find sumac, substitute 1/4 teaspoon grated lemon rind. You may need to add up to a tablespoon of water if the mixture is too thick to process smoothly. Serve with pita wedges.
2 cups frozen green peas
1/2 cup chopped fresh flat-leaf parsley
3 tablespoons tahini (sesame-seed paste)
2 tablespoons fresh lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon salt
1 garlic clove, chopped
1 teaspoon extravirgin olive oil
1/4 teaspoon ground sumac
How to Make It
Cook peas in boiling water 3 minutes; drain and rinse with cold water. Drain. Place peas and next 6 ingredients (through garlic) in a food processor, and process until smooth. Spoon pea mixture into a small serving bowl; chill. Drizzle with oil, and sprinkle with sumac just before serving.
This dip is SO easy to make, and it's just bursting with flavor. The tahini makes it - gives it richness and additional flavor. I added just a bit more olive oil (I used lemon flavored olive oil because there was lemon juice in the dip) because the mixture was too thick. And I didn't have sumac, but I had zahtar. It was just wonderful. Highly recommended. I served it with sangak bread, a fresh flatbread I'm able to buy at a Middle Eastern market. Otherwise, pita would work too.
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