Pea, Sunflower & Miso Dip

by Meg Thompson November 18, 2025

Pea, Sunflower & Miso Dip

By: Meg Thompson

Pea, sunflower & miso dip with garlic, lemon and olive oil — a textured, vegan spread perfect for snacking or entertaining.

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Servings

Prep time

Cook time

Recipe

Ingredients

2 cups peas, fresh or frozen
½ cup sunflower seeds
2 tbsp lemon juice
1 clove garlic, peeled
2 tbsp extra-virgin olive oil plus extra for serving
2 tsp miso paste

Method

If you are using frozen peas, allow them to thaw and then add to a bowl with the remaining ingredients.
Blitz with a stick blender until almost smooth so that you retain some texture.
Serve topped with extra olive oil along with some whole peas and sunflower seeds if desired.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: dips, miso, peas, vegan

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.