Secret-ingredient guacamole

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Guacamole made with peas and avocado

Bulk out traditional guacamole with peas!

20 minutes

Serves 8

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

A couple of years ago, the New York Times shared a recipe for guacamole with added peas – everyone had an opinion, even President Obama. Personally, I think it’s great. It adds sweetness and flavour without extra fat, lowering the calories of this dip.

Two hands - one large, one smallSuitable for young cooks

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

A couple of years ago, the New York Times shared a recipe for guacamole with added peas – everyone had an opinion, even President Obama. Personally, I think it’s great. It adds sweetness and flavour without extra fat, lowering the calories of this dip.

Two hands - one large, one smallSuitable for young cooks

Ingredients

  • 100g frozen peas
  • ½–1 red chilli, deseeded and finely chopped
  • Large handful of fresh coriander, roughly chopped
  • 75g cherry tomatoes
  • 2 spring onions, finely chopped
  • 1 ripe avocado
  • 1 lime, juice only

CALORIES: 50

FAT: 3.7g

5 A DAY: 0.5

SALT: 0g

SUGAR: 1.3g

Method

  1. Bring a small pan of water to the boil and add the peas. Bubble for 2–3 minutes until the peas are cooked, then drain.
  2. Put the peas in a food processor with a splash of water and blend until they are pureed with a few chunks.
  3. Add in the chilli, most of the coriander, the cherry tomatoes and spring onions, and blend until combined.
  4. In a bowl, roughly mash the avocado, retaining some chunks.
  5. Stir the pea mixture into the avocado and season to taste with lime juice.

Add a dash of tabasco sauce to spice up this tasty dip

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