Simple mint pea dip

I have a soft spot for minted sweet pea soup, so this to me is heavenly-in a crude sense a sort of mix between hummus and minted sweet pea soup!  
This dip is also a chinch to make and is beautifully versatile. Serve it simply like I have on toasted rye/or gluten free bread, or make a complete sandwich by adding avocado, sprouts, and spring lettuce – green! 
This also makes a great dip for raw veggies. Try a spring mix of asparagus, carrots, and radishes. 

Simple Mint Pea Dip
3 cups fresh or frozen green peas
zest of 1 un-waxed, organic lemon
3 Tbsp. lemon juice (approx. ½ lemon)
1 large clove garlic
¼ cup packed mint leaves
2 Tbsp. extra virgin olive oil
1-2 Tbsp. raw tahini (optional, but makes the dip creamy)
¼ tsp. sea salt

Directions:
1. If using frozen peas, leave out to thaw completely, or cook them in step 2. If using raw peas, skip over to step 3. 
2. To blanche the peas (this enhances their sweetness), bring a pot of water to the boil, add peas and cook for 2-3 minutes (no more!). Plunge them into an ice bath or very cold water to halt the cooking process. Set aside.
3. Put whole clove of garlic in a food processor and pulse to mince. Add the remaining ingredients and blend on high to puree. 
4. Store in an airtight container for 3-4 days, but try to consume as quickly as possible.