Try this Sweet Pea Guacamole recipe, or contribute your own.
Suggest a better descriptionCook peas according to package instructions. For this recipe, the larger peas work better than the tiny peas. Drain cooked peas and pat with paper towelling to remove as much water as possible. If you want less "heat" in the guacamole, seed the pepper and discard the seeds. Mince the pepper in a food processor or blender. Add oil and 1 1/2 teaspoons lemon juice, and let machine run until the pepper is more finely minced. Add peas, cumin, and salt, and puree about 2 minutes, stopping several times to scrape down the sides of the container. Transfer the puree to a small bowl. Cut the onion into a small dice and add to the mixture. Adjust the seasoning with additional lemon juice or salt if necessary. Cover tightly and chill thoroughly up to 2 days before serving.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 240 | ||
Calories from Fat: 240 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 7.1mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 240
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