Pea Puree Spread
Pea Purée Spread-
Grab your food processor we are going to whip up a simple pureed pea spread you can use for a number of delicious recipes. Okay I know smashed peas don’t really look that appetizing but, give it a try I think you will be pleasantly surprised.
What You Need
4 Cups petite peas, or edamame prepared ( see below)
1 Tbsp. distilled white vinegar
1 tsp. White pepper
½ tsp. Sea salt
1 tsp. Crushed red pepper ( or chili powder)
1/4 Cup canola oil (or olive oil not extra virgin)
1 Clove garlic
Food processor (or blender)
Onion (optional)
Tomatoes ( optional)
Toasted bread rounds, crudités, crackers your choice or choose them all
Before You Start!
Cook peas, drain and add to ice bath set aside. Grind crushed pepper to a powder in your spice grinder, or using a mortar and pestle.
Lets Make It!
- Add garlic clove to food processor and add a drizzle of canola oil, pulse until well crushed.
- Drain the cold peas and add them to the food processor, pulse twice.
- Add remaining oil and vinegar, pulse twice.
- Add remaining dry ingredients, pulse until well combined but not whipped.
- Transfer to serving bowl
- Spread on toasted bread, crackers, or dip fresh veggies.
Top with onion, tomatoes if desired
Katie Tid Bits* you can also serve warm and spread on cooked fish, cod, salmon or tuna
Makes 4 cups
Have will you serve this Pea Purée Spread
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“May the Lord bless you and keep you; may He let His grace shine upon you and be gracious to you; may the Lord turn His face toward you and give you peace.” Numbers 6:24-6:26 NIV
This sounds interesting, Mrs. Katherine. One of these days, I’m going to give it a try. I pinned it to my Gluten Free Recipes board. Periodically, I go through it and pull out stuff to try.
Did I read that you’re unable to eat onions and garlic? I was doing some research on that and how it relates to IBS type symptoms. I don’t have that but I have noticed a flare of unpleasantness and pain if I eat onions or garlic that are added to anything with water or broth. I’m perfectly okay if I eat either one that is sauteed in olive oil, though. It’s very strange, indeed. I have no intention of giving up onions or garlic but I will be a bit more cautious in the future. I’m certain it has to do with the myriad of side effects, digestive issues, pain, and an extremely low immune system which are all a part of battling endometriosis. 🙁
I’m excited to give this recipe a try, though. I might add a little bit of rice vinegar to one batch and see how apple cider work in another. Lately, I’ve been on this kick with sesame oil and rice vinegar with a pinch of ginger powder, sea salt, lemon pepper and black pepper kick. It might not be all that amazing to others but I really enjoy it on shredded cabbage. Maybe you might like to try it too. I know you have dietary restrictions and if this works for you it might be a nice thing to try.
Love,
Olivia
Pinned!
This sounds interesting.
I love the beautiful Blue Ribbon Winner Crochet Table Runner in Gray.
I actually loves peas and are one of my favorite veggies. But I honestly never thought about using them to make a dip like here. But now I must try this and seriously thanks Katie for sharing!! xoxo 🙂