Pea, Mint & Tahini Dip

This creamy pea, mint and tahini dip couldn’t be easier (or tastier)! All you need is 6 ingredients and a blender.


This dip is great for sharing as a starter or as part of a spread. I like to dip crackers or crudités. Here are some other ideas for dipping:

• Oatcakes
• Rice cakes
• Crisps/tortilla chips
• Baby gem lettuce leaves
• Chicory leaves
• Potato wedges


This pea, mint and tahini dip also works well as a spread for sandwiches and toast. I like spreading it on toast and topping with crumbled vegan feta.


Try stirring the dip through pasta and adding halved cherry tomatoes and/or rocket for a fresh, light and summery meal.

Pea, Mint & Tahini Dip

Prep Time 10 minutes
Course Side Dish, Snack
Servings 4


  • 300 g frozen peas (cooked)
  • 150 g tinned cannellini beans (drained)
  • 1 lemon (zest and juice)
  • 2 tbsp olive oil
  • 2 tbsp tahini
  • 4-5 sprigs mint leaves only (about 10g)
  • 1/2 tsp salt


  • Add everything to a blender or food processor and blend until smooth. Taste and add more lemon/salt/mint as desired. Happy dipping!
Keyword peas, spring

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