Ginger-Miso Sweet Pea Spread

Food & Wine
Ginger-Miso Sweet Pea Spread Recipe
David Malosh
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.
Makes 2 1/2 cups


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1/4 cup canola oil
2 scallions, thinly sliced
1 tablespoon finely grated fresh ginger
1 jalapeño, seeded and minced
1 pound (3 cups) frozen baby peas, thawed
3 tablespoons yellow miso


Total: 20 Minutes

In a large skillet, heat the oil. Add the scallions, ginger and jalapeño and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes.

Transfer the pea mixture to a food processor and let cool slightly. Add the miso and 1/4 cup of water and puree until smooth. Spoon the spread into a bowl.

Created date

October 2013

Nutritional Information

Calories 188
Carbohydrate 15 g
Fat 12 g
Satfat 0.9 g
Protein 6 g
Fiber 5 g