Bean + Pea Dip

Combine fresh fall beans with some frozen peas— or save this recipe for fresh peas in spring!
serves 6–8 as an appetizer

1 small garlic clove, minced
¼ tsp. grated lemon zest
2 Tbsp. lemon juice
1 cup peas, thawed if frozen
1 cup butter or lima beans, thawed if frozen
1 green onion, cut into ½-inch pieces
¼ cup fresh mint leaves
¼ tsp. ground coriander
Pinch of cayenne pepper
¼ cup plain Greek-style yogurt
Extra-virgin olive oil, for drizzling

Combine garlic, lemon zest, and lemon juice in a food processor’s bowl; let sit a few minutes before continuing. Add beans, peas, green onions, mint, ¾ teaspoon salt, coriander, and cayenne and process to combine. Scrape bowl and process again until it looks like a chunky paste. Add yogurt and combine until uniformly smooth. Transfer to serving bowl and sprinkle with a few extra peas and a small sprig of mint. Serve with chips or slices of toasted bread.

Recently Joy acted on a persistent daydream by converting part of her backyard into a garden for berries and a second garden to build up the soil for vegetables. When she isn’t tending these new gardens, she dabbles in food styling and design for Edible Ohio Valley and volunteers on a local farm.