Something about the warmer weather in early June puts me in the mood for eating loads of fresh veggies all day long. This Spring Pea ‘Guacamole’ is a tasty (and healthy!) new snack that I love, which also happens to be low-fat and vegan. It’s basically my regular guacamole recipe, with nice green spring peas instead of avocados, and takes less than 10 minutes to make.
10 oz fresh (shelled) or frozen peas
1 Tbsp olive oil
1 Tbsp fresh squeezed lime juice
3/4 tsp ground cumin
1/2 tsp salt
1 medium tomato, diced
2 Tbsp red onion, diced
3 Tbsp fresh cilantro, chopped
1/4 tsp Tabasco sauce
Boil peas 4-5 minutes till tender; drain and rinse in cold water. Place peas, oil, lime juice, cumin, and salt in food processor. Pulse until smooth; scrape into serving bowl. Fold in chopped tomato, onion, cilantro, and Tabasco. Cover and refrigerate 20 minutes or more for best flavor. Bring to room temperature before serving. Especially yummy with wholegrain crispbreads or carrot sticks.