Garam masala and sweet green pea canapés
Today we are making a delicious and easy sweet green pea dip that matches perfectly our Garam Masala crackers, ideal if you’re celebrating India’s Diwali festival of lights today!
As you may have guessed by their name, our Garam Masala crackers have been inspired by Indian cuisine. We made this raw, vegan and gluten-free bites with sprouted buckwheat and flavoured it with warm notes of Indian spice, such as nutmeg, allspice, cardamom, cumin, clove and more. Our Garam Masala crackers are filling and crispy. They go perfectly with a bowl of soup for lunch, canapés to share with friends or simply on their own as an afternoon snack. In fact, the other day while having a stroll in the park and snacking on these wholesome crackers, I all of a sudden got an idea for a dip that would match perfectly the garam masala flavour.
I’m usually all about fresh food, but there are a few things that are handy to have in the freezer. Frozen bananas for example! You can make a quick and nice smoothie without the hassle of chilling it in the fridge before serving. Another frozen food that I love are green peas! They’re so versatile, especially on a beautiful autumn day. If you haven’t tried them yet, they’re perfect for creamy hot soups or various kinds of hummus dips. Stay tuned for some more recipe ideas!
Back to my sweet green pea dip recipe - what I really like about it is how quickly you can make it. It’s perfect for those who don’t necessarily have the time to cook. And I promise you will enjoy these very few steps with a mind-blowing result. Needless to say, you’re going to charm your guests with gorgeous bright green canapés or if you bring this snack to work, you’ll make your colleagues totally jealous.
For this quick green pea dip recipe, you only need two main ingredients – frozen green peas and fresh celeriac processed in a blender. Seriously, it couldn’t get any easier than that. Add some sea salt and freshly ground black pepper to taste and as an option a small clove of garlic. Give this dip a buttery finish with some extra virgin olive oil, whisk in some green herbs and that’s it! Oh, and you’ll need the Garam Masala crackers, too. I love that they are raw and packed with nutrients, protein and fibre. Your body will love them!
This simple dip recipe lends a gorgeous splash of bright green and a delicious, buttery texture to my Garam Masala crackers. As a final touch, I used fresh dill and tarragon to add elegance and depth of flavour. I topped my canapés with finely cut radishes, cucumber, sweet corn and sundried tomatoes.
Sweet green pea dip and Garam Masala crackers are a match made in heaven and you can’t even feel too guilty if you end up eating everything by yourself! So, give it a try, guys, share with us your recipe images and let us know how it turned out.
Serves 2-3, prepares in 20 mins.
100% plant-based, gluten-free, vegan and refined sugar-free
- Wash and peel the celeriac, chop in small cubes and place in a pot with boiling water. Add a pinch of salt. Simmer for about 10 minutes.
- Add frozen peas and boil for another 5 minutes.
- In the meantime, wash and slice your toppings. Place them in little bowls.
- Strain the veggies and place them in a blender. Add salt, pepper and, as an option, one small garlic clove. Blend well.
- Add olive oil to your mixture. It will instantly brighten up your mush, making it creamier.
- Scoop it out and place in a bowl. Add chopped dill and/or tarragon. Whisk and bring to the table.
- Cut Garam Masala crackers into halves and add the dip and topping to make the canapés. Alternatively, simply dip your crackers and take as much as you like. Bon appetit!
- ¾ cup green peas, frozen
- 1 cup chopped celeriac
- 2 tbsp extra virgin olive oil
- Sea salt to taste
- Freshly ground black pepper to taste
- 1 tsp chopped dill and/or tarragon
- 1 small garlic clove, peeled (optional)
- 1 package of Erbology Garam Masala Crackers, raw, vegan and gluten-free
- 1-2 radishes
- 1 small cucumber, peeled
- 4-5 pieces of sundried tomatoes
- ½ cup sweet corn from a can