Description
Sweet peas, tangy preserved lemon, fresh dill, and creamy cashew butter are blended together for a delicious springtime dip. This vegan and gluten free dip is fresh, green, and a little earthy, sort of like everything outside during the spring season!
Ingredients
- 1 1/2 cups shelled peas
- 1/8 cup fresh dill fronds, plus extra for garnish
- 1/8 cup extra virgin olive oil, plus extra for garnish
- preserved lemon peel from half of a lemon
- 1 tsp of the preserving liquid from the lemons (optional)
- 3 tbsp cashew butter or tahini
- juice from 1/2 of a fresh lemon
- sea salt if needed
Instructions
Add everything to a blender and process until mostly smooth. Taste and add salt if needed. Serve topped with a drizzle of extra virgin olive oil and fresh dill. You can also top it with edible flowers if you like. I used sage flowers in the photos but basil, mint, or nasturtium flowers would also be lovely!
This is best enjoyed at room temperature the day it’s made but you can also keep leftovers in the fridge, covered, for up to 3 or 4 days.
Notes
If you don’t have access to freshly shelled peas, or don’t want to shell them yourself, feel free to use frozen petite peas…just make sure to pop them in boiling water for about 30-60 seconds before using them in the recipe! As for the preserved lemons, if you don’t have any, you’ll make the following adjustments: use the zest of 1 whole lemon, increase the lemon juice to that of one whole lemon, and season to taste with salt.
- Prep Time: 10 minutes