Ingredients

· 1tbsp olive oil

· ½ cup onion, chopped

· 2 cups shelled peas, fresh or frozen

· 2tbsp tahini

· 3tbsp mint, chopped

· 2tbsp sour cream

· ½ tsp black pepper

· Salt to taste

Method

Heat the olive oil in a small pot over medium heat then add in the chopped onion and sauté for about four to five minutes until soft and translucent, but not brown. Add peas and three-fourth cups of water and cover to bring to a boil. Let this cook for five minutes then drain the peas and onions. Place this into the bowl of a food processor and add all the remaining ingredients. Pulse until you have a rough purée. Serve chilled or at room temperature on toast.