Poicamole

Yesterday evening I found myself with extra time to kill before catching a movie with friends. Our place was designated meet-up spot & I hadn't thought to put out any thing to nibble on (gasp!). With Clotilde's enticing pea-camole (or poicamole if you like) stuck in the back of my mind & a bag of green peas stuck in the freezer I decided it was the perfect time to take this trompe l'œil dip for a test drive.

Everyone tucked in expecting creamy guacamole & found themselves with a mouth full of puréed baby green peas!  The olive oil lends enough slip to make the dip creamy - almost as creamy as its namesake - while the cilantro & fresh garlic add a nice hit of spice.  So, next time you find yourself playing host (or next time you get the munchies for that matter) instead of reaching for the usual give this sweet creamy spread a try.

Poicamole

1 c. frozen green peas, thawed
2 tbsp. olive oil
1 small bunch fresh cilantro
1 tsp. salt
1 scant pinch cumin
2 - 3 cloves garlic
1 small shallot 

In a food processor or blender, pulse the peas, cilantro, garlic, shallot, salt & cumin while slowly drizzling the olive oil into the mixture. Pulse until creamy (30 - 45 seconds). Serve with flat bread, water crackers, wasa bread or the like. Pair it with a creamy blue cheese or brie for an extra treat.