Raw Green Pea and Almond Dip

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Body Ecology
    Body Ecology
  • Soy Free
    Soy Free
  • Processor

I found a lonely little bag of green peas in my freezer the other night begging for a nutty match. As I lay my hands on those naked little beads my taste buds immediately starting salivating in the midst of a culinary wet dream spurred on by vivid sense memory of a delectable green pea dip I made with Kurma Dasa on a balmy night in Melbourne many years ago.

The second that dip hit my lips, it was love at first bite! Whenever I'm looking for a show-stopping dip I always turn to Kurma’s book. Check out the creamy cashew dip and his exquisite muhammara.

This pea and almond dip is super easy, bursting with flavor, and incredibly versatile. Another added bonus is that the flavor mix is different from your store-bought dips, and makes a unique addition to the usual offerings. This dip is spectacular with veggie sticks, and is fantastic slathered on sandwiches and wraps.

Raw Green Pea and Almond Dip

Raw Green Pea and Almond Dip

Makes 2 cups10 MINS
  • 1 cup frozen green peas, defrosted
  • 1/2 cup raw almonds
  • 1/3 cup fresh cilantro leaves
  • 3 tablespoons filtered water, plus more as needed
  • 1 1/2 tablespoons fresh lime juice, plus more to taste
  • 2 teaspoons minced fresh ginger, plus more to taste
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/8 teaspoon freshly ground pepper, plus more to taste
  1. Throw all of the ingredients into a food processor fitted with the s blade, and pulse until rustically combined. Add more water as needed to process. Tweak lime juice, ginger, salt, and pepper to taste.
  2. Serve with crudités and crackers, or slathered on sandwiches or wraps.

Recipe from Kurma Dasa
Photo by Trent Lanz and styling by Alicia Buszczak


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