Pea and mint dip is quick and easy to make. With a light and refreshing flavour it can be made at any time of year. Suitable for vegans and great for kids and babies too.
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Dips are a great way to get an extra portion of veggies in. They can be served as a snack or as part of lunch or dinner.
The whole family will love this pea and mint dip - even little babies can eat this as it’s gloriously smooth.
I’ve used fresh mint and frozen peas to make my dip. It’s got added flavour from tahini paste, lemon juice, olive oil and a little salt. The salt can be left out if you’re serving this to babies or children.
How difficult is pea dip to make?
This recipe is really quick and easy to make. As long as you have a blender or food processor you can make it in under five minutes.
Can you make this with frozen peas?
Yes. I usually use frozen peas to make this dip. Simply blanche them - or place in a bowl of boiling water for a minute - before blending.
If you’re using fresh peas you may need to cook them for a few minutes before blending.
What should you serve with pea and mint dip?
You can serve anything that you would usually serve with dips such as crackers pitta breads crudities
Can babies eat this dip?
Babies love dips and this pea and mint dip is a great choice.
Dips can be scooped up with pitta bread strips or crudités if you’re baby led weaning. However, this is also an excellent purée if you are spoon feeding your baby.
Omit the salt for babies. If allergic to sesame replace the tahini with yoghurt.
What ingredients do you need to make pea dip?
You will need the following ingredients:
- 250g peas
- Juice of half a lemon
- Small handful mint leaves
- 2 tbsp tahini (or yoghurt)
- 1 tbsp olive oil
- Salt to taste
If you don’t have tahini or don’t want to use it you can use plain yoghurt instead.
Do you need any special equipment to make this recipe?
More dip recipes you might like
- Vegan baba ganoush
- Baby friendly hummus
- Cauliflower hummus
- Carrot hummus
- Butternut squash dip
- Healthy garlic tahini sauce
- Roasted beetroot hummus
- Fava bean dip
- Harissa hummus
- Butternut hummus
- Peanut butter hummus
Some of these recipes appear on my vegan food blog Cook Veggielicious.
Or you might like these broad bean and feta filo parcels.
Pin pea and mint dip for later
How do you make pea and mint dip
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Pea and mint dip
- 250 g peas fresh or frozen, cooked
- ½ lemon juiced
- Small handful mint leaves roughly chopped
- 2 tbsp tahini or yoghurt
- 1 tbsp olive oil
- Salt to taste
- Place 250g cooked peas into a blender or food processor with the juice of half a lemon, a small handful of chopped mint leaves, 2 tbsp tahini and 1 tbsp olive oil.
- Process until smooth. You may need to stop to scrape the sides down.
- Add salt to taste if using and process again.
- If not serving immediately store in an airtight container in the fridge for 2-3 days.
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