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.
Nutrition
So disappointed. I’ve been making guacamole for years and was so hopeful. This tasted okay, but nothing like guacamole. My first clues should have been the absence of onion and tomato. I thought I might like the addition of mint. (I love mint. I have a lot in my garden. I have never tried it in guacamole.) Nope! Never again.
I tried my best to make this taste like the real thing. I added more garlic, more jalapeno, more cilantro, onions, tomatoes, nothing could erase the mint. I will keep looking for a substitute.
Sorry to hear this wasn’t for you! Better luck next time.
Just made this and love the color, the freshness, and the pizazz of it! Plus it uses locally grown seasonal peas instead of imported avocados. I like it best with lots of lime juice! Thanks for the recipe 🙂
Wonderful!
I added one avocado to the mix.
Lots of happy eaters at a local Wimbledon summer party yesterday!
Haven’t tried yet but I’m allergic to nuts, citrus and gf any suggestions for replacing the citrus?
HI Margalith, Tori’s assistant Ashley here. I’ve read that you can replace citrus with vinegar, perhaps apple cider or white wine. Unfortunately we have not made this recipe with the replacement, but it might be worth a try! You can also try it without and see how the flavor is.
I made this for Easter yesterday – I spread it on thin flatbread crackers and topped it with rainbow radishes. So pretty! Everyone loved it.
I don’t know what the word for spring peas is in Aztec, but guaca is avocado. Just saying…… Mole means paste.
As an Lapsed Chef, I really enjoy your posts. This is something that I have made and yet, with your inclusions even better. I prefer a blender to a food processor and add 1/2 tbl of worcester sauce for dencity… Great in the A.M on toast and a poached egg.
Keep it up Tori Sharyn From Boston