Unlike dairy-based dips that can weigh heavy on the palate, the creaminess from the soft tofu is satisfying yet light. (Warning: this may cause you to eat more than you possibly should! We speak from experience.) Green peas give the dip a little sweetness, balanced out by the herbs and spices. We de-seed the jalapeño to keep it on the pleasant rather than intense side, but you could leave in some of the seeds for more heat, or omit the pepper altogether if you're not a fan of spice.
Once you've rounded up all your ingredients, the dip takes just seconds to whip up in a food processor. Serve it right away if you must, or let it rest in the refrigerator for at least an hour to let the flavors mingle. It's particularly good on pita chips, and can also be served with tortilla chips, crackers, fresh vegetables, or even as a sauce for vegan tacos.
Creamy Tofu and Green Pea Dip
Makes about 2 cups
12 ounces silken tofu, drained
1 1/2 cups green peas, defrosted if frozen
2 teaspoons extra virgin olive oil
Juice of 1 lime
1/4 cup loosely packed cilantro leaves
1 scallion, roughly chopped
1 jalapeño, seeded and roughly chopped (optional)
1 teaspoon salt
1/4 teaspoon cumin seeds, toasted and ground
Place all ingredients in the bowl of a food processor. Process until smooth.
Taste and adjust seasonings, if desired.
If possible, cover and refrigerate the dip for at least an hour to let the flavors mingle.
Serve with chips or crudités.
(Images: Emily Ho)