Thaw the frozen peas in cool water. Drain the water when they’re completely thawed. If you use fresh peas boil them until they’re cooked through but firm to the touch. You don’t want to use mushy peas.
Peel and blanch the garlic cloves in boiling water for two minutes. Remove from the water with a slotted spoon.
Put the peas, garlic, lemon juice, mint leaves, olive oil, cayenne pepper (start with ¼ teaspoon and add more if you want it spicier), and sea salt in the food processor and process until its creamy and thick.
Serve with pita chips or crackers. It also makes a great filling for a veggie sandwich.
Store in an airtight container for up to three days. Note: The dip will become a bit watery after storing it because of the water content in the peas. It’s best eaten the day you make it.