Dear reader,
Today I’d like to introduce you to the love child of hummus, guacamole, and pesto. This dip is a creamy bed of spring peas, hazelnuts, fresh herbs, and a welcomed pop of citrus. Pair it with a bit of charred cauliflower, seedy crackers, raw bell peppers, or whatever vehicle suits your fancy.
Need more spring party food inspiration? Try my Green Dream Sandwich or Lemony White Bean and Asparagus Salad for a fresh pop of color in your festive spreads.
Until next time,
Bridget
Spring Pea and Hazelnut Dip
A creamy bed of spring peas, hazelnuts, fresh herbs, and citrus-the love child of hummus, guacamole, and pesto! Paired with charred, garlicky cauliflower, or whatever dip-happy vehicle you fancy.
Equipment
- Food Processor or Blender
Ingredients
- 1 packed cup equal parts basil, dill, parsley, and mint-destemmed
- 2 cups peas
- ¼ cup roasted hazelnuts
- 1 large lemon, juiced
- ½ large avocado
- 2 green onions/scallions, bulbs removed
- 3 teaspoons nutritional yeast
- 1 teaspoon salt
- 1 teaspoon white or yellow miso paste
Instructions
- Add all ingredients to the food processor and blend on high for about two minutes, or until the dip is creamy, light, and fluffy. You will likely have to stop and scrape down the sides 1-2 times throughout.
- Garnish with chopped hazelnuts, a drizzle of olive oil, and serve with raw or roasted vegetables, crackers, toasted bread, or all of the above!
s & s
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
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