Yellow Pea Guacamole

Nowadays there are many recipes out there for green pea guacamole, and that’s awesome. It’s delicious and about one hundred times better for the world than regular guacamole, due to the questionable eco and humanitarian footprint of avocados (you could read more about that here, if you’re interested: How to Make Your Vegan Diet More Sustainable). But the thing with green pea guacamole is that it inevitably tastes like… green peas. Now, we love green peas and eat them in one way or another several times a week, so it’s not that, but… sometimes one just needs some guacamole.

Enter: yellow peas. We started experimenting with yellow peas in hummus a while back, as a locally grown alternative to chickpeas, and saw some unexpected “fake” guacamole potential immediately. Their flavor is mild enough to be masked by lime, cilantro and garlic, and the consistency turns velvety once blended (overcooking them slightly in the first place is a good idea). The end result? Well, that’s what you see here, in both writing and in the picture. It’s super creamy, it’s green, it tastes like Mexican food and it’s the bomb with tortilla chips. It’s pretty much guacamole, in other words – but an eco friendly version we can dig into completely guilt free any day of the week.

För recept på svenska, klicka här: Guacamole på gula ärtor

Ingredients

700 g (25 oz) cooked yellow peas* (~8 dl / 3 1/2 cups)
3/4 dl (1/3 cup) olive oil
100 g (3.5 oz) fresh spinach
2 garlic cloves
2 tbsp lime juice
2-3 dl (1 cup) chopped fresh cilantro
250 g (9 oz) chopped fresh tomatoes
1 1/2 tsp salt
2 tsp cumin
1 tsp coriander
a pinch or two of cayenne pepper

*For a smoother consistency, we like to cook the peas until they are a little mushy. Otherwise, we suggest mixing in a little water.

Instructions

  1. Place yellow peas, olive oil, spinach and garlic cloves in a blender or food processor and blend completely smooth.
  2. Stir in lime juice, cilantro, tomatoes, salt, cumin, coriander and cayenne pepper. Taste for saltiness and spiciness and adjust if needed. Serve with chips or carrot/cucumber sticks, use as a sandwich spread or dollop on top of tacos – for example. Applications are endless!

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