Boil the peas in mint for approx 25-30 minutes until they become soft, then drain the excess of water. Put the peas in a separate bowl with the cloves of garlic and blend them into a puree consistency. Add and mix the tahini paste, the single cream, ground cumin and the rest of the mint leaves. Season with salt and freshly squeezed lemon juice.
Easy peasy (lemon squeezy) :)
This dish/dip is indeed a cross between Northern European tradition and a staple of Middle Eastern cuisine, hummus. In this particular case, I cannot take sides and vote blindly for Middle Eastern (my favourite cuisine by far). When it's cold and grey, mushy peas with fish & chips seem the most natural option in that part of the world. However, a touch of sesame paste & cumin does wonders to this timeless classic. The unique taste will explode into your mouth literally. It is a great combination of ingredients and a pure example that fusion does work (and it is one of the most beautiful types of creative, original cuisines).