Green pea guacamole
Since the hype around avocados, the demand for this high-fat fruit has also increased enormously. This brings along serious consequences. That's why recent years there has been increasing criticism towards the avocado. Fortunately, there are also tasty local alternatives. This guacamole is made from green peas: they contain more proteins and no fats. To supplement with healthy fats and a creamy texture, we add sunflower seeds. This way, one avocado can be replaced by 100 grams of peas and 50 grams of sunflower seeds. Not only is that a lot more sustainable and cheaper (you pay about a third of the price for it), but it also contains almost five times as much protein and less fats. And yes, even less saturated fats. Of course it's also just really delicious. And even very convenient, because you can just get the ingredients right out of your pantry. Convinced? Wait until you taste it!
Ingredients
Directions
Defrost the frozen peas. When using fresh peas, boil them for 3 minutes and then rinse in cold water (blanching).
Put the peas in a blender together with the sunflower seeds, lime or lemon juice, garlic, cilantro, paprika powder and cumin and blend until creamy. This may take several minutes. A high-speed blender gives the best results, but it also works with a food processor or even with a good handheld mixer, although it might be slightly less creamy. Add a little tap water to get the right texture, one tablespoon at a time. If you started from fresh peas, you could also use the water that you boiled them in.
Cut the tomato into cubes and mince the shallot. Stir them through the pea guacamole and season to taste with salt and pepper. Would you like it a bit spicier? Then add some chili powder. Enjoy!
Variatie: Replace the cilantro with fresh mint and leave out the cumin and paprika for an extra fresh version. You could also replace the tomato with some canned corn for extra bite. My boyfriend thinks this version is addictingly delicious, especially in summer.
Storage tip: This guacamole is at its best when daily fresh, but you can also keep it for a few days in a well-sealed jar. Just like guacamole from avocados, this version can also turn brown from exposure to oxygen. You can prevent this by flattening the guacamole at the top and adding a layer of water to break the contact with oxygen. When you want to enjoy it, pour away the layer of water and stir once more. Enjoy!
Tip for kids: Use this guacamole as a dip and provide a rainbow of choice for dipping, from carrot and cucumber sticks to different colours of bell pepper, celery sticks and crackers.
Ingredients
Directions
Defrost the frozen peas. When using fresh peas, boil them for 3 minutes and then rinse in cold water (blanching).
Put the peas in a blender together with the sunflower seeds, lime or lemon juice, garlic, cilantro, paprika powder and cumin and blend until creamy. This may take several minutes. A high-speed blender gives the best results, but it also works with a food processor or even with a good handheld mixer, although it might be slightly less creamy. Add a little tap water to get the right texture, one tablespoon at a time. If you started from fresh peas, you could also use the water that you boiled them in.
Cut the tomato into cubes and mince the shallot. Stir them through the pea guacamole and season to taste with salt and pepper. Would you like it a bit spicier? Then add some chili powder. Enjoy!