Green Pea Dip with Parmesan

by BC Farms & Food - Permalink
June 2, 2019

RECIPE

If you want to add more plant-based protein foods to your diet, green pea dip is a simple, nutritious choice. This fresh, light dip is an alternative to chickpea hummus, and is high in protein, minerals and vitamins.

A bowl of bright green pea dip, a fresh light appetizer or spread. Green Pea and Parmesan Dip. Green pea dip makes a good appetizer or a lunch spread, and is a stand-out at dinner parties with its amazing bright colour.

You can make green pea dip with frozen peas, or with fresh shelled peas from the garden. If using fresh, it takes about three pounds of peas in the pod to produce three cups of shelled peas.

Peas, once out of their pods, begin to lose their natural sweetness and become more starchy. So, unless you use them just after shelling, they will lose some of their sweet flavour. Luckily, because frozen peas are quickly chilled just after shelling, they retain their natural sugars and work perfectly in this recipe.

3 cups frozen peas, thawed, or fresh shelled peas (about 3 lbs. in pods)
1/4 cup olive oil
1 garlic clove, minced
juice of 1 lemon (2 tablespoons)
3/4 teaspoon salt
black pepper to taste
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup parmesan cheese, freshly grated

If using frozen peas: Place the frozen peas in a strainer and run warm water over them until thawed.

If using fresh peas: Remove fresh peas from their pods and boil them in water in a saucepan for 3–5 minutes, until tender. Drain off the excess water.

Place the peas, olive oil, garlic, lemon juice, salt, pepper, parsley, and mint in a food processor and puree until smooth. Add the parmesan cheese and process until just combined.

Scrape the dip into a bowl, and serve with pita bread wedges or crackers. Enjoy!