Makes 3/4 cup
2 cups cooked Nash’s field peas
1 tablespoon fresh lemon juice
3 cloves garlic, chopped
1/4 cup chicken or vegetables broth
3 tablespoons extra virgin olive oil
Sea salt and pepper to taste
Combine all ingredients in the blender and blend until smooth. Thin with additional water, olive oil or lemon juice as desired. Serve with carrot sticks, celery, kholrabi, cauliflower, steamed beets, halved Brussels sprouts, bok choi stems, sunchokes, etc.
We thank The World’s Healthiest Foods for this recipe.