Sweet Pea Dip Food

PEA DIP WITH PARMESAN

Pea Dip With Parmesan image

With dips there is always something new, because if you substitute "thick purée" for "dip," the options are limitless.

Provided by Mark Bittman

Categories quick, appetizer

Time 10m

Yield At least 8 servings

Number Of Ingredients 9

Ingredients

3 cups peas (frozen are fine; no need to defrost)
About 1 cup stock or water, as needed
3 tablespoons toasted pine nuts, roughly chopped
1 cup freshly grated Parmesan
1/2 teaspoon minced garlic
1/4 cup chopped fresh mint or more to taste
2 tablespoons extra virgin olive oil
Salt
freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 252 milligrams, Sugar 4 grams

PEA HUMMUS

Pea Hummus image

The peas not only make this quick hummus a lovely green colour and add a little extra goodness, but they also give it a sweeter flavour. It's perfect for dipping fresh raw veggies and slices of pita bread. My trick to get hummus really thick and creamy is to use aquafaba (the liquid from the tin of chickpeas) instead of oil. It makes it velvety and fluffy without altering the taste.

Provided by Kate Hackworthy | Veggie Desserts

Categories Dips and Spreads

Time 5m

Number Of Ingredients 6

Ingredients

400 g (15 oz) can of chickpeas - not yet drained ((garbanzo beans))
150 g (1 cup) fresh or frozen peas
2 tbsp tahini
2 tsp lemon juice
1 clove of garlic (minced)
Pinch of salt and pepper

Steps:

Drain the chickpeas over a bowl to collect the liquid (aquafaba), then add the chickpeas to a blender or food processor.
Run the frozen peas under hot water to thaw, then also add them to the blender, along with the tahini, lemon juice, garlic salt and pepper as well as 4 tbsp of the aquafaba.
Blend for a few minutes until thick and creamy. You may need to scrape the sides down periodically. Add a little more aquafaba if necessary to get it a thick and creamy consistency.

Nutrition Facts : Calories 63 kcal, Carbohydrate 8 g, Protein 3 g, Fat 2 g, Sodium 3 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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