Friday, 4 March 2011


I've made this delicious dip several times now. It's always tasty, and always slightly different. I've made it with thawed frozen peas, or cooked peas, which changes the texture and consistency of the final result somewhat. Uncooked peas give a slightly drier result.

The recipe is from the wonderful Clotilde Dusoulier's amazing Chocolate and Zucchini blog.

Peas are a wonderful, delicious, low GI (48) vegetable.


300 gm frozen peas ( raw or cooked)
A bunch of coriander, washed, dried, leaves plucked (as much as you want, I love corainder  and usually use a decent sized bunch)
2 tblsp nut butter (almond butter or ABC, almond brazil cashew, butter)
1 clove garlic, chopped
2 tsp sweet chilli sauce
salt to taste

Place peas, coriander, nut butter, garlic, sweet chili sauce and salt in a food processor.

Whizz to desired consistency (I like leaving mine a bit chunky).

Can easily be made the day before you need it. Keeps well in the fridge for a couple of days.

The original inspiration is here. I'm very excited because I managed to find a packet of the Dr Karg Seeded Spelt that Clotilde has with her Peacamole on a recent trip to Sydney. I'll have to make another batch soon. She calls hers Peacamole, but I prefer the name Poiscamole.

The first few times I made it I just used it in fairly traditional ways, as a dip with crackers or crudites. Which was delicious of course. Last time I tried a few new uses as well. Instead of pesto, on pasta for a simple dinner.

With a pasta salad for a work lunch.

All delicious. It's so versatile!


  1. Louise, this looks and sounds fabulous! Funnily enough, I'd always thought peas were high GI. Now I can feel even better about eating them 'most every night :)

  2. I thought you'd like the sound of it Hannah! It's absolutely yummy. And I'm sure you could vary it endlessly too. There's not all that many high GI vegies- potatoes and other starchy things mainly. Pumpkin is confusing and seems to be on a variety by variety basis. And some of the less common things like yams are higher GI too. Kumara is medium GI.

  3. I am going to find out what this GI means! :) In any case, I recently experimented with a new pesto as well. This one is definitely the next one on my list!

  4. GI means Glycaemic Index, which is a measure of how quickly or slowly foods release energy (ie sugar) into the blood stream. Low GI foods release sugar most slowly, and have a range of health benefits. I'm trying to prove that they can be good for you - and totally delicious too.

  5. I remember seeing this recipe on Clotilde's blog - love how fresh and healthy it is!

  6. It is fresh and healthy, and yet so, so tasty.

  7. I've never heard of this-I must give it a go as I adore peas!

  8. I hope you get to try it Lorraine. It really is fabulous.