Description
This easy spring pea dip with dill and lemon is super creamy thanks to the addition of cashew butter! Ready in about 10 minutes without any cooking, this vegan appetizer is fresh, vibrant, and full of spring flavor.
Ingredients
Units
Scale
- 1 1/2 cups shelled peas, fresh or frozen
- 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 teaspoon of the preserving liquid from the lemons, optional
- 3 tablespoons unsweetened cashew butter, or tahini
- 1/2 of a medium lemon, juiced
- sea salt, to taste
Instructions
Add everything to a blender and process until mostly smooth. Taste and add salt if needed.
Serve the dip 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 dip 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. Pop them in boiling water for about 1 minute then drain and allow to cool down before using them in the recipe.
- Preserved lemons are fairly salty so make sure to wait until you blend up the dip before tasting and adding any salt.
- Since preserved lemons are more of a specialized ingredient, you can make the following adjustments if you don’t have any: use the zest of 1 whole lemon, increase the lemon juice to one whole lemon instead of half, and season to taste with salt.
- Dried dill can be used in place of fresh dill in a pinch. You’ll need 1/2 to 3/4 teaspoon total.
- Prep Time: 10 minutes
- Category: Appetizer