Don’t have avocados on hand? This guacamole, which uses sweet peas as an alternative to avocados, is great in a pinch. This sweet pea guacamole is perfect as a base for pizza in place of tomato sauce, or spread on toasted bread and topped with some roasted cherry tomatoes. Use it as a dip for chips and crduités if you need a break from guacamole at your snack table, or add it to a charcuterie board for a pop of color.
Sweet Peas vs. English Peas
Not all peas are equal. The “sweet pea” is actually a flowering plant that you can’t eat. Many peas are under the label of “sweet peas,” though, so when you buy a package of frozen peas for this recipe, you’re actually getting English peas. While you can also get snap peas and snow peas, English peas will be the easiest to blend into a paste to make this recipe. Check out some tips for how best to cook peas and get the most out of their flavor. You can add butter, garlic, and parm reggiano on top to give it a little bit extra. No reason that peas need to get the reputation as flavorless! There’s a lot you can do with them, including mix them into this colorful dip.
Sweet Pea “Guacamole”
- Yield: Serves 4-6 1x
Description
If you choose to skip the guac, try this!
Ingredients
- 1 lb frozen sweet peas
- 1 garlic clove
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 jalapeño, cleaned and seeded
- 1 small bunch cilantro
- 1/4 tsp cumin powder
- salt and pepper to taste
- 1 shallot
Instructions
- Place frozen sweet peas in a blender along with the remaining ingredients except for the shallot. You can omit the garlic if you prefer a milder flavor. Blend until smooth. If needed, add 1-2 tbsp unsweetened soy milk to make it creamier and obtain the desired consistency.
- Mince the shallot and add it to the spread, mixing well by hand. Taste and adjust the seasoning, if needed.
Recipe and Photography by Sara Ghedina
