I came up with this recipe last fall when I had a lot of fresh Alaskan peas, but you can make this dip with frozen peas, as well. I wanted to make some kind of a dip or spread for vegetables, like my carrot dip. Combining fresh peas with dried, cooked split peas gave me a nice thick consistency, and I decided to use Japanese flavorings. It’s great with cucumbers, especially when topped with a little pickled ginger and toasted sesame seeds! You can freeze this spread, so I’d make a double batch and freeze it in small containers (labeled!) for an easy appetizer whenever you need one. No point in making only 2 cups of split peas!
1 ½ cups dried split peas
4 cups fresh or frozen peas
1 teaspoon salt
the green parts of 4 scallions, sliced into thick pieces
2 teaspoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons pickled ginger (Find this in the refrigerated section in many grocery stores, near the sushi supplies, or in the produce section.)
pinch of cayenne
1. Simmer the split peas in a small pot of water until they are very soft. This could take up to an hour. Drain the peas well.
2. Bring a pot of water to a boil, add salt, and the fresh peas. When the water comes back to a boil, cook the peas for a minute or so, just until hot through. Don’t overcook them. Drain them and spread them out on a dishtowel to cool and dry.
3. Put all the ingredients into a food processor and process until fairly smooth. You’ll need to taste for salt, sugar (the pickled ginger) and spice, and add more seasonings as necessary until you get a nice balance of flavors.
4. if the dip seems watery (and it will, after you’ve refrigerated it for a while, or frozen and thawed it), put it in a sieve for a few minutes and let the extra water drain out.
5. Serve on cucumber slices, topped with slices of pink pickled ginger and sprinkled with toasted sesame seeds. (Toast them in a skillet for a minute or two until roasty and light brown.)