Image showing green pea spread

If you need a recipe this summer, this is it. It’s perfect to spread on some bread for a quick, light lunch. This green pea spread is also great for a dinner party or a party in general, to have with crackers or veggies. It’s also a great snack. What’s best about this in summer is, you make a big batch and have food and snacks sorted for good. This also means you don’t have to turn the stove or oven on again when you want to eat. When it’s summer, I know it’s the last thing I want to do, because it just gets so warm. I love keeping some of this in my fridge, only it’s always gone so soon.

You may have noticed that this recipe is actually very related to my previous recipe, seed crackers, which go so perfectly with this. Together you get the crumbly, salty and crisp crackers with the creamy and fresh spread. This is one you should try! You won’t regret it.

Another good thing about having something like this in your fridge ready to be enjoyed, is that when you open the fridge to find a snack, you have a delicious healthy choice awaiting you. This will make it a lot easier to stick to a healthy lifestyle because when you surround yourself with healthy choices, you are more likely to take some.

So onto taste: it’s super creamy and luscious, but since it’s based on peas it’s not heavy. The peas are the star of the show, but they really work well with the onion, garlic and parsley.

Green Pea spread:

Prep time: 5 minutes
Cool time: 20 minutes
Total time: 40 minutes
Yields: ca 400 ml


  • ½ onion, minced
  • 2 garlic cloves, minced or pressed
  • 1 tbsp olive oil
  • 200 g frozen peas, thawed
  • 2 tbsp parsley, chopped
  • 100 g yogurt (dairy or non-dairy)
  • Salt
  • Pepper


  1. In a pot on medium heat fry off onion and garlic in the olive oil for 1-2 minutes, until translucent. Add peas and cook covered for 5 minutes.
  2. Transfer to another bowl and let cool for 5 minutes. Pulse in a blender or mash with a fork until it comes together. Add parsley, yogurt and season with salt and pepper. Refrigerate for minimum 20 minutes, until it’s cooler and slightly firmer. Serve with crackers, on bread or as a vegetable dip.