Best Green Pea Dip Recipes

GREEN PEA DIP

Steps:

• In a food processor, combine peas, yogurt, lime juice, garlic and cumin.
• Process, but stop before mixture is completely smooth.
• Transfer to a bowl and stir in salsa and salt to taste.

RAW GREEN PEA AND ALMOND DIP

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!

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

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!

ROAST BEEF FRENCH DIP WITH GREEN PEA PESTO

Steps:

• Two 3-inch wide long loaves French crusty bread (8 inches of bread per sandwich), split
• For the pesto: In a food processor, combine the basil, peas, Parm, mint, tarragon, garlic and about 1/2 cup EVOO. Season with salt and pepper and process to almost smooth. Transfer to a small container until ready to use. Or refrigerate and bring to room temperature when ready to serve.
• For the beef: Bring the roast to room temperature. Sprinkle the meat with the salt, pepper and rosemary.
• Preheat the oven to 475 degrees F.
• Heat 2 tablespoons EVOO in a Dutch oven or large cast-iron skillet over medium-high heat. Brown the meat evenly, 5 minutes. Then transfer to the oven and roast 30 minutes, or until the internal temperature registers 120 degrees F on a meat thermometer.
• Transfer the roast to a cutting board and cover with foil, 30 minutes. Wrap and store if not serving right away.
• To serve, very thinly slice the meat. Heat the stock to warm but not boiling. Quickly dip the meat in the stock and place on the French bread. Top with the green pea pesto and set the bun top in place.

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.