I’ve served this super-easy appetizer to friends of all ages and all dietary preferences and can honestly say it’s the perky flavors that make it a winner. I’ve even included this recipe on the menu for my cooking classes and the students have fallen in love with it.
The lively trio of peas, curry spices, and pistachios creates the tasty base of this Indian-inspired starter, while its uniqueness comes from the finishing splash of pomegranate syrup. Serve the dip with toasted whole grain pita wedges or whole grain crackers.
Yield: 5 to 6 servings
Prep time: 15 to 20 minutes
1 1/2 cups frozen peas, thawed
1/2 cup raw pistachios
5 tablespoons water
1 tablespoon freshly squeezed lemon juice
3/4 teaspoon salt
3/4 teaspoon curry powder
1/4 teaspoon cayenne
1 tablespoon pomegranate molasses, or to taste
- Combine the peas, pistachios, water, lemon juice, salt, curry powder, and cayenne in the food processor and process until creamy.
- Transfer to a 1-quart saucepan and gently heat, stirring frequently, until thoroughly warmed, but not boiling.
- Spoon into an attractive serving bowl and lightly drizzle the top with the pomegranate syrup.
Pomegranate molasses is also called “pomegranate paste” and “pomegranate syrup.” Look for it in Middle Eastern and Italian groceries.
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