Ginger-Miso Sweet Pea Spread

recipe Detail


As a dairy-free alternative to creamy dips, the recipe here calls for pureeing sweet peas with scallions, ginger, and jalapeño, then seasoning the mix with yellow miso. Serve the spread with different kinds of crackers and breads or sugar snap peas and celery for dipping.


- 1 cup frozen or fresh peas

- 1 tablespoon olive oil

- 1 tablespoon minced ginger

- 1 tablespoon white miso paste

- 1 teaspoon honey

- 1/4 teaspoon garlic powder

- 1/4 teaspoon onion powder

- Salt and pepper to taste

- Optional: 1/4 teaspoon red pepper flakes for some heat


1. Begin by cooking the peas according to the package instructions if you are using frozen peas. If using fresh peas, blanch them in boiling water for 2-3 minutes until tender.

2. In a small pan, heat 1 tablespoon of olive oil over medium heat. Add in 1 tablespoon of minced ginger and cook for 1-2 minutes until fragrant.

3. Add in the cooked peas to the pan and stir to combine with the ginger. Cook for an additional 2-3 minutes until the peas are warmed through.

4. In a small bowl, mix together 1 tablespoon of white miso paste, 1 teaspoon of honey, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder. Add this mixture to the pan with the peas and stir to coat the peas evenly.

5. If desired, add in 1/4 teaspoon of red pepper flakes for some added heat. Season with salt and pepper to taste.

6. Once everything is well combined, remove the pan from heat and let the pea mixture cool for a few minutes.

7. Transfer the pea mixture to a food processor or blender and blend until smooth. If the spread is too thick, you can add a splash of water or more olive oil to thin it out.

8. Serve the Ginger-Miso Sweet Pea Spread as a dip with crackers, bread, or vegetables. You can also use it as a spread on sandwiches or wraps. Enjoy!

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