Pea Spread Recipes

CREAMY PEA SPREAD

Steps:

• Bring a large pot of water to a boil. Add a small handful of salt. Add frozen peas to boiling water and cook for 30 seconds.
• Transfer the peas immediately to an ice bath to stop the cooking. (Just fill a bowl with water and ice and spoon the cooked peas into it.)
• Add cooled peas and remaining ingredients to a food processor, starting with just 1 teaspoon of the olive oil. Process until smooth, adding extra olive oil as needed to reach your desired consistency.
• Season to taste and serve.

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.

VEGETARIAN CHICKPEA SANDWICH FILLING

Steps:

• Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

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.

SPLIT PEA SPREAD

Steps:

• Place all ingredients together in a pot over the stove and simmer until peas are thoroughly cooked.
• Mix all ingredients together until it has the consistency of mashed potatoes.
• Serve warm or cold.

NO-NUT BUTTER

Steps:

• Preheat oven to 350 degrees F.
• Spread sunflower seeds, ground flaxseed and sesame seeds in a shallow baking dish. Bake, stirring once or twice, until fragrant, 8 to 10 minutes. Transfer to a food processor; add oil, honey and salt. Process, stopping to scrape down the sides (and give your food processor a little rest) as needed, until smooth and creamy, at least 5 minutes and up to 10 minutes.

PEA, ALMOND, AND RICOTTA SPREAD

Steps:

• Preheat oven to 350 degrees. Spread almonds in a single layer on a baking sheet. Toast until fragrant and golden throughout, about 12 minutes. Let cool completely.
• Meanwhile, bring a small pot of salted water to a boil; add peas. Return to a boil; cook 1 minute. Drain; run under cold water. Pat dry.
• Pulse almonds in a food processor until finely ground. Add peas, both cheeses, oil, and lemon zest and juice; puree until smooth. Season with salt and pepper. Hummus can be refrigerated in an airtight container up to 1 week.

SESAME SWEET PEA SPREAD

Steps:

• In a frying pan, toast the sesame seeds until golden. Set aside.
• In a saucepan, over medium heat, melt butter and cook onion and garlic until softened.
• Add peas, sherry and salt. Cover; reduce heat to low and cook until peas are soft. Stir in lemon juice and let cool for 5 minutes.
• In a blender, puree peas. Add sesame seeds and process until blended. Serve chilled.

INDIAN LENTIL AND SPLIT PEA SPREAD

Steps:

• Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
• Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add turmeric and cumin and stir 1 minutes. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve with pita bread.