Recipe – Quick Garden Pea Dip

Recipe from the book 90% Healthy by Sharon Bar-Gil
Photography: Nimrod Sonders
Styling: Oria Geva

A quick garden pea dip is healthy and delicious. We are not great fans of frozen vegetables, but a bag of Edamame (soybeans in their pods) or garden peas are always handy when you want to make a quick greenish dip that everyone likes. This is best served alongside our rolled oats and nuts bread or spelt and seeds crackers.

The paste is rich in protein and fibre (8g of each in 100g). It’s a great choice when you crave just a bite of something.

Ingredients:

• 2 cups frozen garden peas
• 2 tbsp tahini (sesame seed paste)
• Grated zest and juice from 1 lemon
• 2 tbsp olive oil
• ¼ tsp ground turmeric or ½ tsp peeled and grated fresh turmeric root
• Large handful of coriander leaves
• 6-8 mint leaves
• Sea salt and freshly ground black pepper

Instructions:

• Tip the peas into a glass bowl and pour over boiling water to cover. Leave for 3-5 minutes until thawed. Strain them.
• Pulse the peas together with the other ingredients in a food processor until they turn into a smooth paste. If too thick, add a little cold water.
• Add salt, pepper, and lemon juice to taste.

Other Notes:

• Makes 2 cups of garden pea dip.
• Use tender organic peas. They are sweeter and more delicate, making a better paste.
• Serve fresh or keep in a closed container in the fridge for up to 2 days.

Other Recipes:

• Cold Cream of Courgette Soup
• Quick Garden Pea Dip
• Orange Root Vegetables Soup With Ginger, Turmeric, and Roasted Leek