I just discovered preserved lemons about a year ago, when I was reading Gourmet Food magazine. In the article, they were being used in a chicken recipe. Since chicken recipes are not my jam, I started thinking of ways to use them in my plant-based recipes. So I ordered a jar off Amazon. When they came I wasn’t sure what do with them, and I certainly didn’t know you needed to scrape the inner-part of lemon out and just use a tiny bit of the peel. Yes, I destroyed a few recipes early on with way too much lemon. Once, I figured it out, I started adding them to grain salads and “Wow!” If you like a great lemon flavor, you have to try them in a recipe. Just use them sparingly, so they don’t over power your dish.
Recently, in a hands-on cooking class, one of recipes required using preserved lemons, and I was excited to learn how to use them in other ways. In this pea spread recipe, they really give the peas the pop they needed.
This appetizer recipe is so good! I made it for friends just the other night and our friend, Sam, jumps a little when she likes something. So when she stood up on her toes and did her mini jump, I knew it was a winner.
lemony pea spread with pita chips
Ingredients
- PEA MASH
- 2 garlic cloves quartered
- 1/2 cup fresh flat leaf parsley leaves
- 2 tablespoons extra virgin olive oil divided
- 1/2 cup water
- salt to taste
- 2 15- oz cans organic peas
- 4 tablespoons fresh chives chopped
- 2 tablespoons finely chopped preserved lemon peel divided Preserved lemons
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Aleppo pepper or crushed red pepper flakes plus more for serving
- freshly ground pepper
- PITA CHIPS
- 4 pita bread rounds
- 1/2 cup vegan butter melted
- garlic powder
- salt to taste
Instructions
- PEA MASH
- COMBINE. In a saucepan, combine garlic, parsley, 1 tablespoon oil, a pinch of salt and 1/2 cup water.
- COOK. Add peas and cook over medium heat, stirring to combine the flavors for about 3-4 minutes.
- DRAIN. Drain extra cooking fluid into a small bowl to use later in the recipe.
- TRANFER. Transfer pea mixture to high speed blender or food processor and pulse until a coarse paste forms.Transfer to medium bowl, then mix in chives, 1 tablespoon preserved lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon Aleppo pepper, and 1 tablespoon oil.
- STIR. Stir in saved cooking liquid, one tablespoon at a time, until mixture is still a thick consistency, but spreadable.
- SEASON. Season pea spread with additional salt, black pepper, and more lemon juice, if desired.
- SPREAD. Spread the pea mixture on each pita chip, sprinkle with remaining lemon peel, additional Aleppo pepper and drizzle with remaining oil, if desired.
- GARNISH. Garnish with fresh chopped herbs or edible flowers.
- ENJOY!
- PITA CHIPS
- PREHEAT. Preheat oven to 400 degrees.
- PREP. Cut around the edges of the pita rounds with a kitchen knife or scissors and separate. With a pizza cutter or scissors to desired shape and size.
- SPREAD. Place the pita chips on a baking pan and spread the melted vegan butter on the rough side of each pita chip.
- SPRINKLE. Sprinkle garlic powder and salt over each piece. I also like to add more Aleppo pepper.
- COOK. Cook the pita chips until lightly browned, for approximately 15 minutes. They should be just slightly crispy when you take them, as they crisp more when out of the oven.
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