Pea Dip Recipes

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.

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.

Steps:

• Whizz peas (lightly cooked, if you prefer), lime juice, chilli, spring onion and mint together in the food processor (or use a hand blender) until they form a pâté. The texture can be smooth or coarse, as you wish.
• Season to taste with salt and pepper, then serve very cold.

Steps:

• Fill a pan with cold water and throw in the clove of garlic. Bring to the boil and then add salt and the peas. Cook until tender, drain, and put into a food processor, or blender, and add the creme fraiche, cheese, and dried mint. Puree the peas until knobbly and check the seasoning, adding salt if you need to. Tip the pureed peas into a bowl (or back in the pan is probably a better idea) and cover to keep them warm.

Steps:

• Blitz all the ingredients together in a food processor so there is still a little texture to the dip, about 15 seconds, or longer if you prefer a smoother dip. (Alternatively, place the ingredients in a bowl and mash with a potato masher.)
• Spoon the dip into a serving bowl. Serve with potato chips.

Steps:

• Warm the coconut oil in a skillet over medium heat. Add the onions and saute until golden, 6 to 8 minutes. Add a pinch of salt and the garlic and cook for another 3 minutes. Stir in the curry powder and peas and cook for 2 minutes. Remove from the heat and cool slightly. Place the pea mixture in a food processor with the yogurt and 1/4 cup water and puree until smooth, adding more salt to taste. To serve, transfer the dip to a bowl, top with a spoonful of yogurt and stir a few times to create a swirl.

Steps:

• Preheat oven to 350 degrees.
• In food processor, pulse drained black eyed peas with garlic cloves until smooth. Add softened cream cheese, chili powder and cayenne pepper and pulse to mix.
• Put mixture in 8 inch pie pan. Top with shredded cheese.
• Bake 20-25 minutes until cheese is melted and dip is bubbly. Top with chopped green onions and serve with your favorite tortilla chip.

Steps:

• Combine picante sauce, black-eyed peas, hominy, white onion, cilantro, green onion, chile peppers, cumin, garlic powder, salt, and pepper in a large mixing bowl. Mix until well combined. Cover and chill for 24 hours.

Steps:

• In an electric mixer or large mixing bowl, mix together the peas, jalapeños, 3 tablespoons of the reserved jalapeño juice, cheddar, onion, butter, and garlic powder until blended. Heat the dip in a medium Crock-Pot and serve it warm with corn chips.

Steps:

• Whizz the peas, yogurt, lemon juice, cumin, mint and chilli together in a food processor to a texture you like. Divide between plastic tubs to pack into lunchboxes, or tip into a serving bowl. Lightly toast the pittas, then cut into wedges and serve with the dip and carrots.

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.

Steps:

• Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving.

Steps:

• Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain.
• Pulse peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini.
• Season with salt and pepper; drizzle with oil.

Steps:

• Rinse the split peas under running cold water.
• Put in medium-sized pan and add the coarsely chopped onion, the garlic and plenty of cold water.
• Bring to a boil, reduce heat and simmer 45 minutes or until very tender.
• Drain, reserving some of the cooking liquid, and put in a food processor or blender.
• Add 5 tablespoons of the oil and process until smooth.
• If the mixture seems too dry, add enough of the reserved liquid to form a smooth, thick puree. (If you don't have a food processor you can mash the spilt peas with a fork in a bowl).
• Add the oregano and season to taste with salt and pepper.
• Turn the mixture into a serving bowl and sprinkle with the finely chopped onion and extra oregano, if desired.
• Drizzle over the remaining oil.
• Serve warm or cold with savory biscuits.

Steps:

• In a food processor, purée the peas, ricotta, scallions, Parmesan, oil, salt, and pepper.
• Transfer to a bowl and fold in the mint. Drizzle with additional oil before serving, if desired.
• Serve with the pita chips, crackers or whatever you want.