Fresh pea dip with sorrel and thyme

photo provided courtesy of

Back in April when I planted my peas, I must have gotten my seed packets mixed up. Instead of two rows of snow peas, I ended up with two big rows of shell peas. And as much as I love shell peas, I didn’t intend on having to spend so much time actually shelling peas this summer.


Shelling peas is a time consuming process that is a lesson in patience. Because of this, I’ve been putting off harvesting and shelling, but finally did both the other day. After about 40 minutes of shelling, I ended up with 2 cups of peas. Then I blended them into oblivion (why did I do this to beautiful fresh peas?), and made some lovely dip, which is a lot like hummus, but green. Despite the fact that my hard labor was now a bright green mush, the incredible flavor of the peas burst through, highlighted with thyme, sorrel, and olive oil. Most of the ingredients in the dip were either grown by me (peas, sorrel, parsley, thyme) or a local farmer (garlic). Pretty cool, huh?

I ate it on fresh carrots, on some tasty cracker sticks, and by the spoonful. My gluten-eating friend D ate some smeared on a hot, crusty petit pain (oh, jealous) and he said it was pretty awesome. I think it would also be very nice in a collard wrap with some sprouts, shredded carrots, and other fixings. I have a lot more peas, so I think I’ll be making more of this dip. Once mine are gone, I will happily pay the $5 for some pre-shelled peas at the farmers market. That’s my kind of fast food.

Happy shelling! xoxo

The sorrel adds a tart flavor; if you do not have it, just omit it, there isn’t really a substitute.

2 cups fresh peas
3 large leaves sorrel
2-3 Tbsp fresh parsley
2 tsp fresh thyme leaves
1 very fresh large garlic clove
1/4-1/2 tsp vitamin C crystals or a big squeeze lemon juice, to taste
2 Tbsp sesame tahini
extra virgin olive oil
sea salt


  1. Place all ingredients except oil in a food processor or blender, and process until coarsely chopped.
  2. Slowly drizzle in oil until desired consistency is reached.
  3. Season to taste with salt and vitamin C crystals/lemon, and serve.

makes a little more than 1 cup

recipe courtesy

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