Minty Pea Feta Dip

1 stale baguette 
⅓ cup olive oil, divided use 
10 oz frozen peas, defrosted 
4 oz feta cheese 
¼ cup fresh mint, chopped 
1 clove garlic, peeled and chopped
1 Tbsp tahini 
1 medium lemon 
½ tsp flaky salt 
¼ tsp ground black pepper 

Heat oven to 375˚F. Use a serrated knife to cut stale baguette into ¼-inch slices. Arrange in a single layer on a baking sheet. Brush with ¼ cup olive oil. Bake until bottoms of crostini are lightly golden, 6 - 8 minutes. Flip and bake an additional 6 - 8 minutes. Let cool. 

Combine peas, feta, mint, garlic, remaining olive oil, tahini, salt and pepper in a food processor. Pulse slowly to blend. Zest lemon into food processor, grating with a rasp to remove the outer yellow skin. Cut lemon in half and squeeze juice into a small bowl. Discard seeds and add juice to food processor. Run a spatula along the sides of the bowl to incorporate any remaining ingredients. Blend until smooth. Transfer to a bowl and chill. Serve with crostini, or as a dip for fresh vegetables.