I love eating dips and vegetables for lunch and I’ve been wanting to make this dip for ages however, as is always the way, I was missing a key ingredient – jalapeño peppers – and do you think I could ever remember to buy them at the shops! Now I have the precious jar in my fridge I will be making this dip regularly over the summer as it is just so easy and can be make largely from the freezer / pantry. It does require some lovely fresh coriander which I now have growing in my herb garden.
. 500 g packet frozen baby green peas
. 1/3 cup fresh coriander (cilantro), roughly chopped
. 1/4 red onion, roughly chopped
. 1 – 2 tbsp jalapeño peppers, sliced (adjust according to taste)
. 1 – 2 tbsp reserved vinegar from jalapeño jar
. juice of half a lemon
. 1/2 tsp ground cumin
. large pinch of salt
. 1 – 2 tbsp olive oil
1. Put peas into a sieve and run over cold water to partially deforst peas.
2. Next, add first 8 ingredients to your food processor and combine well.
3. Add olive oil, a tablespoon at a time until you have reached desired consistency. Taste for seasoning and serve.
I served this dip up for lunch with my kids and it was very tasty and refreshing. Whilst there is some conjecture in the paleo world as to whether green peas are actually ‘paleo’, considering they are in truth a legume and not a vegetable, I’m just so happy (and relieved) when the kids tuck into their veggies without any bribes, or threats! They actually prefer their veggies raw so serving them accompanied with a tasty dip is perfect. And besides, primal guru, Mark Sisson considers that because they are picked fresh and have a fantastic nutritional profile they are fine. For more reading go to Mark’s Daily Apple website. And most importantly, enjoy!