Hummus is usually made from chickpeas, but this version uses green peas, which are packed with tummy-slimming Resistant Starch. Using whole-grain crackers will add a touch of fiber.
Bring 3 inches of water to a boil in a large saucepan. Add peas, and cook until just tender (about 2 minutes); drain and cool slightly. In a food processor, combine cooked peas, tahini, and mint leaves; purée until chunky-smooth. Add a pinch of kosher salt, and serve with flatbread crackers broken into thirds.