Ingredients
- 3 Tbsp. Organic Extra Virgin Olive Oil + more for garnish
- 2 tsp. Marrakesh Mint Tea (contains caffeine)
- 1 tsp. Moroccan Spice Blend
- ½ tsp. Chile Lime Sea Salt + more for finishing
- ½ tsp. Aleppo Pepper Crushed for garnishing
- 2 cups frozen peas, thawed
- 2 Tbsp. fresh chopped parsley
- 2 garlic cloves, peeled and halved
- 3 Tbsp. lemon zest
- 2 Tbsp. chopped fresh chives
- 3 Tbsp. fresh lemon juice
- 12 baguette bread slices, toasted
Preparation
ADD ½ cup water to a small pot and bring to a simmer over medium heat. Stir in peas, parsley, garlic, 1 Tbsp. Organic Extra Virgin Olive Oil, and Marrakesh Mint Tea. Cook 3 mins.
DRAIN liquid into a heat resistant bowl and reserve liquid for later use.
TRANSFER pea mixture to a food processor and pulse until a coarse paste forms.
SCOOP mixture into a large bowl and stir in lemon zest, chives, 2 Tbsp. lemon juice, Moroccan Spice Blend, Chile Lime Sea Salt, and 1 Tbsp. Organic Extra Virgin Olive Oil.
INCORPORATE 1 Tbsp. of reserved cooking liquid at a time, until mash is spreadable but thick.
TASTE mash for flavor and adjust with more Chile Lime Sea Salt or additional lemon juice, if needed.
DRIZZLE toasted baguette slices with 1 Tbsp. Organic Extra Virgin Olive Oil and spread mash over top. Garnish with a sprinkling of Aleppo Pepper Crushed and additional drizzle of Organic Extra Virgin Olive Oil.
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