Step 1

Bring a medium saucepan of salted water to a boil. Fill a bowl with ice water. Plunge peas in boiling water 3 minutes; use a slotted spoon to transfer peas to ice water. Plunge parsley in the boiling water 15 seconds; use a slotted spoon to transfer to paper towels. Drain well and pat dry.

Step 2

In a small food processor, process the drained peas with the olive oil until smooth, about 3 minutes. Remove pea mixture from processor. In the same processor, combine tahini, parsley, tarragon, chives, lemon juice, salt and garlic. Pulse to blend; add 2 tablespoons cold water and process until creamy. Return peas to processor; pulse until well combined. Add additional salt and lemon juice to taste. (It should taste bright.) Transfer dip to a serving bowl.