Spring Pea Guacamole – Recipe for light and healthy guacamole-style dip. Lower fat alternative to avocado guacamole. Made with spring peas, jalapeño, lemon, herbs and spices.
Spring Pea Guacamole? Some of you might be shaking your head right now. Trust me, it’s not as weird as you might think. I’ll explain… but first, a little history!
Peas are a harbinger of spring. They first arrived in America by way of England during the early 1600s. Peas are early bloomers, they are one of the first crops to be harvested from the garden each spring. Thomas Jefferson was a fan of peas and grew around 30 varieties in his garden at Monticello. According to his family history, Jefferson was the originator of the Charlottesville neighborhood pea contest. Whoever produced the first peas of the season would host a community dinner with at least one dish containing the newly harvested peas. I love this idea!
My assistant Ashley and her boyfriend Gary, a culinary school grad, shared this Spring Pea Guacamole recipe with me. While peas and guacamole might seem like an odd combination, this whole concept works surprisingly well. The inspiration came from a restaurant where they used to work, which served a similar dip. When I first heard the idea of substituting green peas for avocado, I cringed a little. Why mess with something classic? Then I tasted it, and I got it. It’s really very tasty– not like avocado guac, exactly, but pretty darned close. The pea version is a bit sweeter than regular guacamole, which I actually liked. This version is lighter and much lower in fat than traditional guacamole. It will stay a bright green color, unlike the avocado version which tends to brown, so it’s perfect for serving at parties and buffets. Green peas are high in vitamin K, they’re loaded with antioxidants and anti-inflammatory benefits, and they also support blood sugar regulation. In addition to all of this, they taste like spring!
I wonder what Thomas Jefferson would have thought about this sweet and spicy spring dip?
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Spring Pea Guacamole
Ingredients
- 1 pound 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 tablespoon olive oil
- 2 1/2 tablespoons lime or lemon juice
- 1 tablespoon fresh mint
- 1 teaspoon lime or lemon zest
- 3/4 teaspoon salt, or more to taste (I usually add closer to 1 tsp)
- 1/2 teaspoon cumin
- 1/2 teaspoon crushed red pepper, or more to taste
NOTES
Instructions
- In a food processor, combine all ingredients and pulse until you reach a guacamole-like consistency (pureed but with texture).
- 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).
- 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. Use gluten free dippers if you're keeping this recipe GF.
Jackl says
Looks great! Is it necessary to steam the thawed peas, or only if using fresh peas?
Thanks!
JL
Tori Avey says
No need to steam thawed frozen peas, only fresh. 🙂
Cynthia Dodge says
I MUST try this!! Thanks for the recipe!!
Helen Solis says
I’m allergic to avocado so I look forward to trying this recipe!
Marcia Dobrick says
A fix for those with food allergy to avocado.
Katharine Shewchuk says
I can’t wait to try this, while I love avocados I’m looking forward to this alternative guac. It will be a nice change =)
Mike Janning says
Tori, You could also substitute avocado oil for the olive oil, and people who do not like cilantro can substitute parsley. I will have to try this myself.
Heather Menges says
so you serve it chilled?
Rosemary Wilcher says
I sure can’t wait to try this!
Gail Roberts says
This sounds yummy. I would eat it and regular avocados.
Stanton Fink says
Could this be made using fresh garbanzo beans?
tg says
The garbanzo version is hummus!
Kathy Stapley says
For someone with an aversion to the avocado, this is great!
Tori Avey says
I should have known you’d like this one Kathy Stapley! 😉
Patricia A Hampson says
this is soooo good.
Kimberley Barca says
Mmm love peas fresh raw out of shell
Paul McCool says
Tori, please tell your husband to kiss you on the lips for me! I have dearly missed guacamole since I developed an allergy to avocados in my late teens. Finally, an agreeable substitute!!
Tori Avey says
Paul such a bummer allergy to have! I really hope you enjoy this version. 🙂
Paul McCool says
Especially since I grew up eating them almost daily. Used to love them mashed on whole wheat with pepper and lemon juice.
Larry Molmud says
That looks incredible, and wow what an awesome picture.
Skye Acker says
sounds interesting…I love my avocados, but I’m willing to give this a try!
Sheldon Renaissance Kirschbaum says
Mini sandwich for kids. Add sweet red pepper.
Rona Livnat Kronenberg says
I don’t eat avocado, so I’m really excited to try it!
Sara Vail Miedema says
avocados are good for you.
Tori Avey says
I love avocados Sara however people who are dieting or watching their fat intake may prefer this lighter version, and some are allergic to avocados. Also it won’t turn brown like avocado guac will, which is nice. 🙂 Here is a version with avocados: http://theshiksa.com/2012/07/11/smoky-guacamole/
Sara Vail Miedema says
Thanks.
Stacy J Plumser Skoler says
Yummy