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Put the peas in a heatproof bowl or small saucepan and cover with boiling water. Leave to defrost for a few minutes while you prep the rest of the ingredients.
Toast the sesame seeds in a dry pan for a few minutes until golden, stirring regularly so they don’t burn. Set aside.
Drain the peas. Using a stick (immersion) blender, food processor or jug blender, blend the drained peas with the ginger, garlic, wasabi, tahini, lime juice, water, salt and pepper. Taste to see if you’d like more salt, pepper, lime or wasabi.
Stir in most of the chopped chives, reserving a few for the top.
Spread the mixture on chunky toasted bread and top with the reserved chives, sesame seeds and optional toppings.