Spring Pea Guacamole

Spring Pea Guacamole
This lighter version of guacamole skips the avocados and uses peas as the main ingredient.

Spring Pea Guacamole
  • 1 lb frozen green peas, thawed or fresh shelled young peas (small), lightly steamed and cooled
  • 2 cloves garlic, sliced
  • 1 jalapeño pepper, cleaned, seeded and diced
  • 1/2 cup fresh cilantro
  • 1 tbsp olive oil
  • 2 1/2 tbsp lime or lemon juice
  • 1 tbsp fresh mint
  • 1 tsp lime or lemon zest
  • 3/4 tsp salt, or more to taste (I usually add closer to 1 tsp)
  • 1/2 tsp cumin
  • 1/2 tsp crushed red pepper, or more to taste
1. In a food processor, combine all ingredients and pulse until you reach a guacamole-like consistency (pureed but with texture).

2. Scrape down the sides with a spatula as necessary. Adjust salt and red pepper to taste, if needed. Sprinkle the top with some red pepper flakes before serving (adds spice)

3. This dip can be served chilled or at room temperature depending on preference. Try it with tortilla chips, pita chips, crudités, or anything you like to dip in traditional guacamole.


Makes: 6 servings

Per serving:

Calories: 85
Fat: 3 g
Carbohydrates: 11 g
Protein: 4 g
Sodium: 376 mg
Sugar: 4 g

Adapted from toriavey.com