Lake Isle Press

Sweet Pea Guacamole

A healthier spin on the classic party treat! We promise it's just as delicious

Sweet Pea Guacamole


  • 2 pounds peas, fresh or frozen
  • 2 teaspoons ground cumin
  • 3 tablespoons fresh lime juice (about 3 limes)
  • 2 teaspoons grated lime zest
  • 1 1/2 teaspoons fine grain sea salt
  • 3 tablespoons fine extra virgin olive oil
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 cup chopped red onion
  • 1/2 cup chopped Roma tomato (about 2 tomatoes)
  • 1/4 cup chopped fresh cilantro
  • Spicy blue tortilla chips
  • Plantain chips


If using fresh peas, bring a pot of water to a boil.  Add the peas and cook for 2 to 3 minutes.  Remove the peas to an ice bath and submerge until cool; drain.  If using frozen peas, thoroughly thaw and continue to next step.

In a food processor, blend the peas, cumin, lime juice, zest, and salt until all peas are broken down but still a little chunky.  You don’t want a smooth puree.  Stir in the olive oil, jalapeno, and onion.

Transfer the guacamole to a serving bowl and top with the tomato and cilantro.  Serve with chips.

Can be made up to 12 hours in advance, just keep refrigerated until serving time!

Culinista Tip: Try this recipe using edamame!

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