Creamy green peas, little hits of jalapeno heat, and a heaping handful of fresh basil make this very green, no-bean-version spread is one of my favorite snacks when the heat is high, I’m hungry as heck, and I don’t want to turn on the oven.
Better still: it is ready to eat in a matter of minutes.
Hearty, healthy, vegetable-packed spreads are brilliant. I can make a batch with little fuss, and then keep eating it throughout the week. As a bonus, many such spreads seems to taste even better after a few days, as if the ingredients are becoming fully acquainted as they mellow out in the refrigerator.
Good old hummus is always an option, but sometimes I have to mix it up. Especially when the garden overfloweth with basil:
And, upon cleaning out the deep freezer, one discovers not one, nor two, but four bags of frozen green peas. Good heavens.
Together, these elements resulted in this jolly, green spread that, try as I might (confession: I am not trying), I cannot stop eating.
Perhaps the reason I had so many bags of green peas was not forgetfulness, but rather my sixth sense, reminding me that frozen green peas are a nutrition bonanza. In addition to substantial doses of fiber and protein, green peas are rich in disease-fighting antioxidants and anti-inflammatory phytonutrients, including vitamins C, K, and B1, manganese, and folate.
So in case you needed permission , please, double (and triple) dip!
A wee note regarding texture: I prefer to leave my peas a bit on the chunky side, but you can blend until creamy smooth, too. You’ll love it either way. Enjoy!
- 1 16-ounce bag frozen baby green peas, thawed
- 1 (packed) cup fresh basil leaves
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lime or lemon juice
- 1 clove garlic, peeled and mashed
- 2 teaspoons minced fresh jalapeno (more or less to taste)
- Fine sea salt & black pepper
- Set aside ½ of the peas.
- In a food processor, process the remaining peas, basil, olive oil, lime juice, garlic and jalapeno until mostly (but not entirely) smooth.
- Add reserved peas and pulse a few times (keep it chunky, or process until smooth).
- Transfer to a container and season to taste with salt and pepper.
Jalapeno: No jalapeno? No problem. Use hot sauce, sriracha, or cayenne pepper (all to tase) in its place. Or feel free to skip the heat entirely.