This bright green spread has a lovely nutty flavor from the sesame seed oil. It’s not a strong curry flavor, and the mustard also has a nice sharpness, but is not overpowering. Perhaps, reading the ingredients you would think it makes a strange spread, but we can assure you, we find it lovely.

Pea Bruschetta


  • 2 cups green peas
  • 3 Tbs. sesame oil
  • 1/4 cup chopped walnuts (or other nuts as pine, cashews pistachios etc.)
  • 2 tsp. vegetable bouillon powder
  • 1/2 cup water
  • 2 Tbs. lemon juice
  • 1 tsp. curry powder
  • 1 tsp. cumin
  • 2 tsp. grainy mustard
  • 1/2 tsp. cayenne
  • 1 French baguette
  • 3 Tbs. fine olive oil
  • 1/2 cup fresh pea tendrils (for garnish)
  • pepper and salt to taste


  1. Cook the peas.
  2. Drain the peas and allow them to cool slightly.
  3. Put the peas in a food processor, blender or use a staff mixer.
  4. Add the sesame oil, mustard, water, lemon juice and vegetable bouillon.
  5. Add the walnut pieces and the rest of the seasonings and puree. If the mass is difficult to puree you can add some water.
  6. Taste and season with additional salt and pepper. We find that it tastes great as it is, however often it depends on what vegetable bouillon you use.
  7. Slice the baguette on the diagonal and brush each side with some olive oil.
  8. Grill or toast the baguette slices.
  9. Spread the pea spread on each piece.
  10. Garnish with fresh pea tendrils.

Making Pea Bruschetta from Harald Walker on Vimeo.


This is also a great dip for vegetables, and it also makes a very nice sauce over pasta when thinned out with some soy milk.