Cilantro Pea Dip

by | Read time: 1 minute

All’s fair in love and snacking. That means if you want commit what some might consider a foodie sin, it’s your right to do so. For instance, try swapping avocado for peas in this funky, fresh, guacamole-like dip. Why peas? Peas are tasty and loaded with protein! Plus, with the addition of protein-packed hemp seeds, you’ve got a snack that’s working for you instead of against you. Serve it with crackers for a bit of crunch, sliced veggies for a good-for-you snack or as a spread on your favorite sandwich.

Sweet Pea Cilantro Dip in Bowl on Wood Background |

Yields 1-1/2 cup


2 cups English or baby sweet peas (fresh or frozen)
1/2 cup cilantro, packed (stems are OK, just remove frayed ends)
1 Tbsp. fresh lime juice (or juice of 1 lime)
1/4 cup hemp seeds
3 Tbsp. olive oil
1/2 tsp. garlic powder or 1 clove garlic, peeled
3/4 tsp. pink salt
1/4 tsp. black pepper
Crackers, for serving
Assorted veggie slices, for serving


  1. In a small saucepan, bring water to boil and add peas. Cook for 2 minutes. Drain and rinse with cold water.
  2. In food processor, combine peas with cilantro, lime juice and hemp seeds. Puree and steam in olive oil. Add spices and pulse to blend until thoroughly combined. Adjust seasonings to taste.
  3. Serve immediately with crackers and sliced veggies.
  4. Store in the fridge for up to 3 days.
Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at