| Servings | Prep Time |
| 4 | 5minutes |
| Cook Time |
| 5minutes |
|
|
- Cook peas in a saucepan of boiling water for 5′ or until tender. Drain. Let them cool for 5′.
- In the bowl of a food processor, combine the peas, tahini, garlic, lemon juice and water or pea liquid and process for 1′-2′ until creamy and smooth. Add the zest, salt, mint and cumin. Process for 1′. If the purée is too thick, add 1-2 tablespoons of water or pea liquid until you reach the perfect consistency.
Wine and Food Pairing
The idea of pairing wine and food goes back to the Ancient Greeks.
Limnio is a Greek wine grape variety, 
indigenous to the Greek island of Lemnos. Homer, Hesiod, and Aristotle mention the Lemnia staphyle or Limnio wine. In Homer’s Odyssey (Rhapsody 9), the wise, courageous Odysseus offered strong, undiluted wine to Polyphemus, who was one of the Cyclops who had captured him and his men. The Cyclops got drunk and Odysseus and his men escaped the trap. It is believed that the wine offered to Polyphemus was Limnio.
To match the taste and flavor of this pea purée I would choose the rosé Limnio wine. Pea purée paired with a glass of rosé Limnio wine can create a balance between the components of the appetizer and the characteristics of the wine; they complement each other and create the perfect harmony. For the optimum eating experience, serve the pea purée with home-made carrot grissini and pair with a glass of rosé Limnio wine.
PS
You can substitute frozen peas for fresh.