Blanch green peas by adding them to rapidly boiling water for no more than 1-2 minutes. Drain in a colander then run under a cold tap to cool.
Add everything except for the peas to a food processor and pulse until almonds are roughly chopped (this avoids over-processing the dip if the soft peas were added at the same time as the crunchy nuts).
Add the peas and blend until a well combined but rustic consistency with some chunky bits. Or blend until really smooth if you prefer it that way. Add a little water (1-2 tablespoon at a time) if you'd like a looser consistency.
Taste and adjust seasoning with more salt, chilli or lime juice as required.
Garnish with more coriander, and edible flowers if you're feeling fancy.