If you check out my recipe index it will quickly become apparent that I’m a dipaholic. Butternut squash, beet and walnut, roasted red pepper or zucchini, I’ve got them all. My only requirement for a homemade dip is that it tastes good, is healthy and relatively low in calories, has a fridge life of at least 3 days and requires as few ingredients as possible.
I can confidently say that this pea dip is a winner in all 3 categories. For starters it contains just 4 ingredients, all of which the majority of people will currently have in their kitchen. There is absolutely no cooking required, all you need is a blender and 5 minutes to prepare. With a base of peas, rather then beans, nuts or cream like other dips, this recipe is very low in calories but rich in minerals including manganese and vitamin K.
I am generally not a fan of frozen peas and used to hate eating them as a side dish, but when blended into a puree the flavour is rich and delicious. I only used garlic and good quality extra virgin olive oil to let the flavour of the peas really shine through, but you can add in a small amount of chopped fresh mint for an added kick of freshness. I used frozen peas but if your garden is bursting with fresh peas you can quickly cook them until tender and blend them instead.
I love eating this pea dip with carrots and thin slices of radishes, but it would also be great with crackers or even served on chicken or fish, it’s incredibly versatile.
- 2 cups frozen peas
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
- ¼ tsp salt
- ½ tbsp chopped fresh mint (optional)
- Place the frozen peas in a colander and run under water until they are thawed or alternatively just leave out for 10 to 15 minutes and room temperature.
- In a blender combine the garlic gloves, peas, olive oil and salt. Blend until smooth. If using mint toss into the blender as well.
- Transfer to a bowl and serve.