Sweet Pea Dip Recipes

SWEET PEA SPREAD

Steps:

• Soak almonds for 1 hour. If you're in a hurry, boil them for 10 minutes.
• Drain almonds, add all ingredients to a food processor, and combine.
• Spread on sandwiches or serve with chips and veggies for dipping.

PEA HUMMUS

Steps:

• Drain the chickpeas over a bowl to collect the liquid (aquafaba), then add the chickpeas to a blender or food processor.
• Run the frozen peas under hot water to thaw, then also add them to the blender, along with the tahini, lemon juice, garlic salt and pepper as well as 4 tbsp of the aquafaba.
• Blend for a few minutes until thick and creamy. You may need to scrape the sides down periodically. Add a little more aquafaba if necessary to get it a thick and creamy consistency.

SPICY SWEET POTATO DIP

Steps:

• Pre-heat oven to 375 degrees F. Line a baking/roasting tray with parchment paper.
• Peel sweet potato and cut into one-inch cubes. Smash/flatten you garlic cloves with a knife.
• Spread garlic and sweet potato spaced on a parchment-lined baking/roasting tray and drizzle with oil. Sprinkle with salt and pepper and roast for 30 minutes or until tender and easily mashed with a fork.
• Allow to cool slightly, then add to a blender or food processor and puree until smooth.
• Add tahini, salt, cayenne pepper, smoked paprika, cumin and the juice from 1/2 a lime. Blend well. For a thinner consistency, add a little water (1 TBSP at a time) and continue blending until smooth and creamy. I like mine extra thick!
• Pour contents into a small serving bowl and surround with your choice of fluffy flatbread, pita chips, and carrot sticks. For a side-dish vibe, use the dip as a flavorful base for your favorite protein and veggies. Enjoy!

SWEET PEA MOCKAMOLE

Steps:

• Combine the peas, cumin, onion, and garlic in the container of a food processor or blender. Process until smooth. Add lemon juice and olive oil, and process just to blend. Taste and season with red pepper flakes, salt and pepper. Blend for just a few more seconds, and transfer to a serving bowl. Serve with chips, crackers, or fresh veggies.

SWEET PEA HEMP DIP WITH MINT

Steps:

• If using frozen peas, first thaw them in warm water. Place all ingredients into a food processor or blender and give a whirl until nice and creamy.

SWEET PEA DIP

Steps:

• Add the peas to a large pot of well-salted boiling water. (Make sure there is way more water than peas and enough salt for it to taste like the ocean.) Boil the peas for about 30 seconds. Remove the peas to an ice bath.
• In a food processor, combine the ricotta, lemon zest, parmesan and mint. Drain the peas and add them to the food processor. Pulse just until the mixture comes together; you want to keep a little texture and not make it totally smooth. Season with salt.
• Spoon the mixture into a serving bowl, crack some pepper over the top and drizzle with the olive oil. Serve the pea dip with grilled bread.

SWEET POTATO FRIES WITH WASABI & PEA DIP

Steps:

• Peel, then cut into long sticks the sweet potatoes.
• Add to a bowl with the rest of the ingredients and mix well.
• Add to baking paper-covered baking sheet and cook at 200°C (400F°) for 35-40 minutes until turning light brown; turn mid-way or Air Fryer at 200°C (400F) for 15 minutes.
• During that time, make the wasabi-pea dip; add the peas to a small pot of salted boiling water for 1 minute, then drain and rinse under cold water.
• Add the peas and the remaining ingredients to a blender and mix until smooth.

GREEN PEA AND BASIL DIP

Steps:

• If using frozen peas, place into a pan with water, bring to a boil and simmer for 3 min. Rinse with cold water and drain well.
• Place the peas into a food processor with garlic, basil, tahini, olive oil, lemon juice and salt and blend until creamy.
• Place into a fridge until ready to serve.
• Enjoy as a dip, spread or use instead of a pesto on top of your favorite pasta.