MAKES 2 CUPS
Peas have antioxidant and anti-inflammatory benefits, and they are environmentally friendly, too. This freshtasting guacamole has a subtle pea flavor, enough garlic to get noticed, and a gorgeous bright green color that doesn’t fade—perfect to set out before a party. Serve with homemade pita chips or spread on a sandwich.
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
½ cup freshly chopped cilantro
¼ cup freshly chopped parsley
1 garlic clove, minced
½ teaspoon hot sauce
12 ounces frozen peas (2 heaping cups), thawed
¼ teaspoon ground cumin
¾ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup chopped red onion, for garnish
Combine the olive oil, lemon juice, cilantro, parsley, garlic, and hot sauce in a blender and process until roughly puréed. Add the peas, cumin, salt, and pepper. Blend until puréed but still textured. Pour into a bowl and garnish with the red onion.
Note: For homemade pita chips, using a knife or a pair of scissors, open a pita, then cut it into wedges. Brush the inside of each wedge with olive oil. Sprinkle with salt and pepper (or thyme or rosemary) and broil on a baking sheet to desired crispness.
| Nutritional Profile | |
| Serving size: 2 tablespoons | |
|---|---|
| Calories: | 93 |
| Protein: | 3 g |
| Fiber: | 3 g |
| Fat: | 5 g |
| Saturated fat: | 1 g |
| Sodium: | 424 mg |
| Vitamin A: | 1,391 IU |
| Vitamin C: | 17 mg |
| Vitamin E: | 1 IU |
| Beta-carotene: | 829 µg |
| Lutein and zeaxanthin: | 1,478 µg |