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!
“April hath put a spirit of youth in everything.” — William Shakespeare
Lately I’ve really been enjoying taking breaks in the backyard during the day, wandering around and observing. It doesn’t matter that I’ve just looked at the garden mere hours before and most likely nothing has changed, but it gives me the opportunity to stretch my legs, observe, and be present. And maybe, just maybe, I’ll notice things I didn’t notice before. Like the white clover that made its way into the yard by wind or by bird and is opening up a few flowers. Or the tiny beginnings of flower buds on my pepper plant. Or maybe the magenta radishes hidden from view by prickly borage leaves. It’s a lovely sight to behold if you take the time to notice.
Spring observations yielded this lovely dip made of sweet peas, tangy preserved lemon, fresh dill, and creamy cashew butter. It’s fresh and green and a little earthy, sort of like everything outside at the moment. You can serve it up with your favorite crackers but you can also go more veg heavy and use your favorite crudité. Or, smear it on some freshly toasted bread and maybe add a little regular or vegan feta and a drizzle of olive oil. I’ll leave the enjoying part up to you! For more spring-inspired recipes, head here.
Spring Pea Dip with Dill and Preserved Lemon
- Total Time: 10 minutes
- Yield: 2 cups 1x
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
