A bowl of spring pea hummus with a pod of peas and blossoms


English Pea and Green Garlic Dip

A perfect way to showcase the fresh and delicate flavors of spring.

This dip, made from sweet peas, tender green garlic, and mint can be served with crostini, with fresh spring veggies as a dip, or served as a spread on a sandwich. [Editor’s note: recipe from Sam Mogannam’s Eat Good Food Cookbook.]


1/2 cup plus 1 tablespoon extra-virgin olive oil

1 small yellow onion

Kosher salt and freshly ground black pepper

1 cup chopped green garlic (from 2 stalks)

3/4 teaspoon chopped, fresh thyme

1 1/2 cup fresh English peas

1/3 cup grated Pecorino Romano (or other salty, gratable, sheep’s milk cheese)

2 tablespoons freshly squeezed lemon juice (more as needed)

6 large mint leaves, coarsely chopped


Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion, a pinch of salt, and a grind or two of black pepper. Cook stirring frequently, until the onions are soft but not browned (3- 4 minutes). Add the green garlic and thyme and cook until the garlic is wilted and fragrant, another 2-3 minutes. Remove from the heat and let cool.

Bring a small pan of well-salted water to a boil. Add the peas and cook until just tender, 2-3 minutes. Drain, rinse with cold water, and drain again.

Put the peas in the bowl of a food processor along with the onion mixture, Pecorino, lemon juice, mint, and 1/4 teaspoon salt. Pulse a few times to blend, and with the motor running, pour in the remaining 1/3 cup oil, blending just until combined. Taste and add more salt or lemon juice as needed.