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Peas Spread

Photo by Mona Irfan


  • 1 cup fresh or frozen green peas, thawed
  • 2 spring onion stalks, finely chopped
  • 1 clove garlic, finely chopped
  • 4 black peppercorns or ½ tsp black pepper powder
  • ¼ tsp unrefined salt
  • ⅛ tsp fennel seeds
  • 2 tsp lime juice
  • 1 tbsp nutritional yeast (optional)


1. In a heated pan, dry sauté the spring onion, garlic, fennel seeds, peppercorns for 3 minutes.

2. Add thawed peas, salt and sauté for one more minute. Transfer to a bowl and allow it to cool.

3. Place the peas mixture along with nutritional yeast and lime juice in a blender and blend until you have a coarse paste.

4. Add water if needed to help with blending. Your spread is ready.

5. Spread on whole grain toast, crepes, dosas.


Vegetables can be made into great spreads. For added thickness, tofu can be mixed in, or soaked cashews can be added at the time of blending.


Pomegranate is used here only for decoration; we do not recommend mixing fruits with vegetables.

Serves 2-3


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