Don't feel bad about going back for more and more (and more) of this mint and pea hummus with radish salad.
Mix It Up: In a food processor, puree 1 can (about 15 oz.) chickpeas (rinsed), 1/4 cup tahini, 3 tbsp. fresh lemon juice, 1 small clove garlic, 10 oz. frozen peas (about 2 cups; thawed and patted dry), 2 tbsp. fresh mint leaves and 3 to 4 tbsp. ice water until smooth. With the machine running, drizzle in 2 tbsp. olive oil. Season with salt. Transfer to a bowl.
Top It Off: Garnish with sliced radishes, crumbled feta, torn mint leaves, lemon zest, and a drizzle of EVOO.