Green Pea Dip Recipes

PEA PESTO CROSTINI

Steps:

• For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
• For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
• Top with tomato halves and serve.
• *Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

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.

PEA DIP

Steps:

• Whizz peas (lightly cooked, if you prefer), lime juice, chilli, spring onion and mint together in the food processor (or use a hand blender) until they form a pâté. The texture can be smooth or coarse, as you wish.
• Season to taste with salt and pepper, then serve very cold.

PEA DIP WITH PARMESAN

Steps:

• Put peas in a pan with just enough stock or water to come half way up their height. Cook for about 3 minutes, or until peas are bright green and tender. Put all but 1 cup of peas in a food processor or blender, and add just enough cooking liquid to start purée. When purée is relatively smooth, transfer it to a bowl and stir in remaining cup of peas.
• Add pine nuts, cheese, garlic, mint and olive oil. Sprinkle with salt and pepper; taste and adjust seasoning, then thin with more liquid if necessary. Serve or refrigerate.

MINTY PEA DIP

Steps:

• Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain.
• Pulse peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini.
• Season with salt and pepper; drizzle with oil.

GREEN PEA HUMMUS DIP

Steps:

• Add the peas to a pan of boiling water and simmer for 3 minutes.
• Drain the peas and put in a food processor along with all the other ingredients; mix well until a paste is formed.
• Season with sea salt and black pepper according to taste.
• Serve the green pea hummus in a dipping bowl, form a small hole in the centre of the mixture and add a tablespoon of olive oil and lightly dust with chili powder.