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Green Pea Mocka-Guacamole

May 1, 2014
Nancy Berkoff, RD, EdD

Spring means brightness: bright flowers coming into bloom, bright sunshine on your windowsill, and bright produce popping up in your garden or at the local farmers' market. Perhaps one of the most cheerful foods to see at a springtime gathering of friends is a big, bright green bowl of guacamole--who doesn't love to dip chip after chip into this creamy dip?

But just because avocado-based guacamole is tried and true, it doesn't mean there's not room for improvement or experimentation. Double the springiness of your dip the next time you decide to whip up a batch by trying this Green Pea Mocka-Guacamole, which takes advantage of young spring peas for a recipe that's guaranteed to please even guacamole purists!


Serves 12


2 pounds fresh or thawed frozen green peas (about 4 cups)

1 tablespoon ground cumin

½ cup chopped sweet onions

2 garlic cloves, minced

3 tablespoons lemon juice

¼ cup olive oil

2 teaspoons red pepper flakes

3 teaspoons black pepper


1. Place the peas, cumin, onions, and garlic in a food processor or blender. Process until smooth.

2. Add lemon juice and olive oil, and process just to blend. Season with red pepper flakes and pepper to your taste. Blend just to combine.

3. Serve with veggie chips or sticks, bread sticks or crackers, or tortillas.