Active Time
Total Time
20 MIN
Serves : Makes 2 1/2 cups
© David Malosh

How to Make It

Step 1    

In a large skillet, heat the oil. Add the scallions, ginger and jalapeño and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes.

Step 2    

Transfer the pea mixture to a food processor and let cool slightly. Add the miso and 1/4 cup of water and puree until smooth. Spoon the spread into a bowl.

Make Ahead

The spread can be refrigerated for up to 3 days.


One serving 188 cal, 15 gm carb, 12 gm fat, .9 gm sat fat, 6 gm protein, 5 gm fiber.

Serve With

Rice crackers or flatbreads.

Suggested Pairing

Bright cava: NV Cristalino Brut.

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Aggregate Rating value: 5

Review Count: 1341

Worst Rating: 0

Best Rating: 5

Author Name: DGLand

Review Body: I served this spread as the preappetizer in a 6 course Asian meal for Valentine's Day.  I did doctor it up a bit.  I used red miso because I like the bold, almost cheesy flavor it imparts.  I subbed wasabi for the jalapeno.  I wanted to do a riff on Wasabi peas and this was the perfect dish to experiment with.  Next time, I would kick the ginger up a notch, but that's my only complaint.  So good, so fast, so easy and one of my new favorite dips.  It would pair very well with Salmon - and the color contrast would be lovely.

Review Rating: 5

Date Published: 2016-07-25