Raw Green Pea And Almond Dip Courtesy Of Kurma Dasa Recipes

RAW GREEN PEA AND ALMOND DIP - COURTESY OF KURMA DASA.

Raw Green Pea and Almond Dip - Courtesy of Kurma Dasa. image

The second this dip hit my lips, it was love at first bite - I immediately became intoxicated with the unique zesty flavor and crunchy texture. This dip epitomizes the "blend and chow in under 5 minutes" philosophy that I am so fond of. It is dead easy, bursting with flavor, and incredibly versatile. Another added bonus is that the flavor mix is different from your hog standard store bought dips, and makes a unique addition to the nibble plate at your next dinner. This is fantastic slathered on rice cakes, tortilla chips, toasts, raw tacos or veggie sticks. I have been whipping up this dip to rave reviews for over ten years. I hope this will become a staple in your "delectable dip" repertoire, just as it has in mine.

Provided by The Blender Girl

Categories Spreads

Time 5m

Yield 2 Bowls

Number Of Ingredients 8

Ingredients

1 cup organic frozen green pea (defrosted)
1/2 cup raw almonds (soaked and dehydrated)
1 teaspoon fresh grated ginger
3 tablespoons filtered water (for desired consistency)
3 teaspoons fresh lime juice (1- 2 limes)
1/3 cup fresh cilantro or 1/3 cup coriander
1/4 teaspoon fine celtic sea salt
freshly ground pepper

Steps:

Put the almonds into your food processor until rustically chopped.
Mix in the remaining ingredients until you get a nice thick consistency. You might to add a bit more water. I keep it pretty chunky and rough.
Add in more lime juice, ginger and seasoning to taste. I like mine with quite a bit of kick so I tend to be a bit more heavy handed with the ginger, lime juice and sea salt.
Slather on crackers, serve with veggies chips, or top raw tacos. YUM!

RAW GREEN PEA AND ALMOND DIP

RAW GREEN PEA AND ALMOND DIP image

Categories Condiment/Spread Vegetable Appetizer No-Cook Quick & Easy Vegan Raw

Yield 2 bowls

Number Of Ingredients 8

Ingredients

1 cup organic frozen green peas defrosted
½ cup raw almonds soaked and dehydrated
1 tsp fresh grated ginger
3 Tbsp filtered water or more for desired consistency
3 tsp fresh lime juice (1- 2 limes)
1/3 cup fresh cilantro / coriander
1/4 tsp fine Celtic sea salt
freshly ground pepper to taste

Steps:

1. Put the almonds into your food processor until rustically chopped. 2. Mix in the remaining ingredients until you get a nice thick consistency. You might to add a bit more water. I keep it pretty chunky and rough. 3. Add in more lime juice, ginger and seasoning to taste. I like mine with quite a bit of kick so I tend to be a bit more heavy handed with the ginger, lime juice and sea salt. 4. Slather on crackers, serve with veggies chips, or top raw tacos. YUM!

SWEET PEA DIP

Sweet Pea Dip image

"This creamy dip on crunchy bread is super satisfying."

Provided by Michael Symon : Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 cups fresh or frozen peas
Kosher salt
1 cup fresh sheep's milk ricotta cheese
Grated zest of 1/2 lemon
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh mint
Freshly ground pepper
2 tablespoons extra-virgin olive oil
Grilled bread, for serving

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, ALMOND, AND RICOTTA SPREAD

Pea, Almond, and Ricotta Spread image

A vibrant light green, this hummus-like spread of English peas, almond, and ricotta is satisfyingly creamy and can be used as a dip or to anchor a myriad of seasonal ingredients on sandwiches and tartines.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Yield 1 cup

Number Of Ingredients 7

Ingredients

1/4 cup whole almonds
Kosher salt and freshly ground pepper
1/2 cup fresh English peas (from 6 to 8 ounces in pods)
6 tablespoons ricotta
6 tablespoons grated Parmigiano-Reggiano (3/4 ounce)
1 tablespoon extra-virgin olive oil
1/4 teaspoon grated lemon zest, plus 2 teaspoons fresh juice

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.

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