Since I'm on a new healthy kick, I thought I'd make an ass friendly dip to munch on before my meal. Who knew the taste of sweet peas, tofu (shhh...it's a secret, no one will be the wiser) and a little Parmesan cheese could transform into such an appetizing appetizer. Appetizing appetizer, appetizing appetizer, say that three times fast - I'm having difficulty just typing it.
I don't know why the idea of a pea dip seemed so strange to me. Perhaps since peas are a vegetable they had no place being the star of a dip! I thought: peas in a dip - ew, no way. Yet, I have no qualms eating a spinach artichoke dip - and that's a double whammy of veggies! But after eating these little veggies in a dip I am now a convert! Go ahead, make this dip and give peas a chance :)
Pea Pesto Crostini
Adapted from Gimme Some Oven
Makes 2 cups
- 1 baguette (sliced thin on a diagonal)
- 1 (10 oz.) package frozen peas, thawed and drained
- 1/2 cup extra firm/firm tofu - squeezed dry
- 1 ounce Parmesan, grated
- one squeeze of fresh lemon juice, to taste
- salt and pepper
- Extra-virgin olive oil, to taste
Heat oven to 375 degrees F. Toast until golden, about 10-12 minutes. (Watch carefully so they don’t burn!)
Place tofu between paper towels and squeeze as much liquid out as possible
Meanwhile, in a food processor fitted with the metal blade, puree the peas, and tofu. Place mixture in bowl and add parmesan and lemon juice, salt (about 1/2 tsp.), and pepper (about 1/4 tsp.) to taste. I ended up adding more lemon juice, and S&P. If you feel the dip is too chunky or taste a little gritty add olive oil until it reaches the consistency you like.
Spread the pea mixture on the crostini and top with grated Parmesan, if desired.