This easy springtime spread is great smothered on bread or scooped into lettuce wraps. I suggest preparing it at least an hour before serving for the best flavor.

1½ cups cooked chickpeas (from 1 can or about ½ a cup dry beans)
1 Tablespoon lemon juice
1 teaspoon white wine vinegar
1 teaspoon olive oil
1/2 teaspoon salt
2/3 cup shelled and blanched English peas*
1/4 cup finely diced red onion
1 teaspoon chopped fresh tarragon

Place chickpeas in a large bowl, along with lemon juice, vinegar, olive oil and salt. Use a potato masher or large fork to gently mash chickpeas until they are a spreadable consistency. Use a silicon spatula to fold in the peas, onion and tarragon. Taste and adjust any flavors as desired. Serve immediately, or refrigerate until ready to serve.

* To blanch peas, place them in a pot of lightly salted boiling water for 40 seconds, then drain and rinse with cold water. Frozen peas may also be used when fresh peas are not in season.