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Wasabi and Matcha Green Pea Dip

Sort of like a green hummus spiked with a kick of wasabi and an extra boost of antioxidant from the matcha green tea. Adjust the level of heat by adding more or less wasabi as preferred.

Wasabi and Matcha Green Pea Dip

Strictly speaking peas aren't technically paleo but hey, that's why this blog is 'imperfectly' paleo - I don't have a problem with the humble petits pois.

Wasabi and Matcha Green Pea Dip
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Makes 1 bowl (approx 2 cups)

150g petits pois (small green peas), defrosted
1 inch piece courgette (zucchini)
small bunch fresh coriander
2 tbsp tahini
1 tbsp extra virgin olive oil (EVOO)
juice of 1/2 lemon
1/4 tsp minced garlic
1/4 tsp cumin powder
1/4 tsp wasabi powder (or more to taste)
1/4 tsp matcha green tea powder
sea salt and fresh ground black pepper to taste

optional: chili flakes and coriander leaves to garnish

1. In a high speed blender or processor, combine peas, courgette, coriander, tahini, EVOO, lemon juice, garlic, cumin, wasabi and matcha. Blend until smooth or for a chunkier texture, pulse.
2. Season to taste with salt, pepper and wasabi.
3. Garnish with chili flakes and coriander leaves if using. Serve alongside a variety of crudités.