Cook the peas in boiling water with a pinch of soda (so the peas remain bright green) for one to two minutes until thawed and soft. Drain, scare off into ice water and place in a pureer jar or blender.

Remove the leaves of the mint and cut into small pieces.

Add tahina, lemon juice, olive oil, cumin and salt to the container and mash or mix the whole thing into a savory mass. Season with salt and, if necessary, more cumin, stir in the mint and serve the same way.