This was actually a side dish turned partially into a spread or dip, however you want to call it. You can see in the image below how it looked at the end of cooking in the pan. I usually serve this side dish with fish or other grilled meat. They are great together, but since I had alot of fresh sweet peas, I thought trying something new to help my girls eat this green little legume easier. So I thought turning it into a pea dip and pair it with vegetables, or something spreadable onto bread or crackers.
It worked! It was pretty nice for a vegan option. You’ll see other combination I’ve made using diary in the next posts. Until then, give it a try!
Pea Dip to Dig In
A nice dip when looking for a light vegan one to have with your crackers, bread or veggies
- 1 medium-sized leek chopped
- 1 tbsp olive oil or ghee
- 2 cups sweet peas fresh or frozen
- 1 cup water
- 2 tbsp parsley chopped
- 1 garlic clove crushed
- 1 tsp lemon juice
- salt, pepper to taste
Heat a pan on medium-high heat and add the olive oil/ghee
Add the leek and cook for about 2 minutes until soft
Add the sweet peas and stir for one minute and then pour the water over them
Cook covered with a lid until soft (for about 3 minutes) and then let the water evaporate
Use a food processor to mash and turn into a spread
Add the crushed garlic, chopped parsley, salt and pepper
Serve with toast or crackers or veggies
If you feel it is hard to blend, add more olive oil, or water, or lemon juice to your taste. You can even add some tahini, if you like, keeping it vegan.