You may shell your summer peas on the porch with a bowl in your lap, or buy them cleaned from a tailgate market. No matter how you procure these little green beauties, Hendersonville Chef Laurie Bakke, author of Laurie Bakke’s Cookbook, has a fresh pea dip recipe worthy of their wholesome flavor.
“This dip is a cinch to make and very versatile,” says Bakke, who suggests serving it with pita chips, rye toast, or vegetables such as carrots, radishes, and cherry tomatoes. It also makes an excellent spread for sandwiches—just add sliced avocado, sprouts, and spring mix for a tasty lunch.
3 cups fresh, shelled peas
1 cup chicken broth or water
2 Tbs. Tahini
1 tsp. fresh lemon juice
1 cup fresh Parmesan, finely grated
1/2 tsp. garlic, minced
1/4 cup fresh mint, chopped
1/2 cup pine nuts, lightly toasted
2 Tbs. extra virgin olive oil
Kosher salt & ground pepper, to taste
Place peas in a pan with chicken broth or water. Cook for three minutes over medium heat, or until peas are bright green and tender. Strain and rinse under cold water to halt the cooking process. Reserve one cup of peas, and place the rest in a food processor. Add just enough water to start the puree. Once relatively smooth, add tahini and lemon juice and mix until blended. Transfer to a bowl and stir in remaining peas. Add Parmesan, garlic, mint, pine nuts, and olive oil. Sprinkle with salt and pepper, and stir gently until mixed.