Hot Karachi Pea Dip

Wednesday Nov 5 | BY |
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Pea Dip

An appetizer with perky flavors.

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


  1. Combine the peas, pistachios, water, lemon juice, salt, curry powder, and cayenne in the food processor and process until creamy.
  2. Transfer to a 1-quart saucepan and gently heat, stirring frequently, until thoroughly warmed, but not boiling.
  3. 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.

Zel Allen’s available books:

Vegan Holidays lowresNutGourmet coverVegan for the Holidays
Nut Gourmet

Zel Allen

Zel Allen

Zel Allen loves to cook, a passion that led her to author two cookbooks, Vegan for the Holidays and The Nut Gourmet. With her husband, she also co-publishes Vegetarians in Paradise, a vegan magazine appearing on the net for 16 years. The publication features tasty recipes, vegan resources, articles, and items of interest to the vegan community. She blogs at and, and contributes articles and recipes to The Vegetarian Journal, Vegan Health and Fitness Magazine. Zel also teaches vegan cooking classes in Los Angeles.

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