Pea Guacamole
A bright green dip that is very suggestive of spring.
Visually similar but very different to the avocado-based guacamole we all know and love. The dish is sweet from the natural juices of the peas and the flavour enhanced with the addition of herbs and gentle spices.
The peas are cooked for only a couple of minutes, to soften them; alternatively, they can be processed raw with the other ingredients. If fresh peas are not available, frozen peas are a good alternative. (Frozen peas have been snap-frozen retaining much of their colour, sweetness and nutrition.)
Ingredients
Preparation: 15 mins Cooking: 3 mins Serves: 2 1/2 cups
400 gm (2 1/2 cups) peas
1 tsp cumin, ground
1 tsp coriander, ground
1/2 tsp salt
1 tbsp olive oil
2 tbsp lime juice
2 tbsp parsley, chopped
2 tbsp coriander, chopped
24 rice crackers, pastry cases or celery sticks**
Method
BOIL water.
COOK peas for 2 minutes.
DRAIN and refresh the peas under cold water.
MIX all ingredients in a food processor and whizz for 1-2 minutes. (The time is dependant on the texture you want. I like a coarse texture and process for a very short time.)
Serve
Spoon pea mix onto rice crackers or similar. (Top with yoghurt (dairy or vegan) or finely diced red pepper if you wish.)
Add to sandwiches or wraps.
As part of a salad platter.
