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Here's What the Models Ate Backstage At NYFW

Sakara spent New York Fashion Week with Jeremy Scott this season-- backstage, helping supermodels like Karlie Kloss, Cara Taylor, Jasmine Tookes, and Joan Smalls stay nourished for the catwalk. The spread included healthy doses of Hemp and Beauty Chocolates, our signature Sexiest Salad -- and one incredible Spring Pea Dip that everyone devoured. In between nail art, slicking hair into high ponies and dotting crystal gems on eyelashes, we're sharing the recipe that the models + amazing backstage crew couldn't get enough of:

Sakara Spring Pea Dip 

Ingredients:

  • 1 cup peas (frozen organic) defrosted
  • 2 cups chickpeas (canned organic) strained
  • 2 cups organic spinach
  • 1/2 cup tahini
  • 3 cloves organic garlic, peeled and minced
  • 1/4 cup organic lemon juice
  • 1/2 cup filtered water
  • 1/8 cup organic cold pressed olive oil
  • 1 tsp of himalayan salt (add more to taste if necessary)
  • 1/2 tsp freshly ground organic black pepper

 

Directions:

Mince the garlic. Then, in a blender or food processor, add garlic, peas, chickpeas, tahini, lemon juice, and spinach. Pulse/puree until smooth (chef’s note: will be more rustic consistency in a food processor, more silky smooth in a high powered blender). Put the blender/food processor on puree and drizzle in the olive oil. Drizzle in 1/2 cup cold, filtered water and add the salt and black pepper. Taste and add more salt/pepper if desired in small pinches. When ready to serve, garnish with a drizzle of olive oil, a crack of black pepper, and some micro greens or herbs. Accompany with crackers, crudité, pita, favorite dipping snack.

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