I don’t know about you, but in our house, there’s never enough guacamole to go around. Avocados come with a price tag and I always feel super extravagant if I’m throwing more than two into the mix. Enter the humble pea. Packed with protein, frozen is just as good as fresh, peas are a delicious way to lengthen guacamole. They boost texture and bring sweetness. Plus ensure that there’s left overs for lunch.
This formula is from Elizabeth Peyton-Jones, Cook Yourself Young, and has had just the smallest of tweaks.
75g pumpkin seeds, toasted
2 large avocados, ripe and ready
230g peas, thawed if frozen
1tsp chopped garlic
Small handful of fresh basil, chopped
Zest & juice of an organic lemon
Good glug of olive oil
Combine all the ingredients into your food processor, and pulse to blend. Keep the texture as chunky as you enjoy. Add seasoning to taste.
You may like to stir through a handful of chopped cherry tomatoes, a chopped jalapeno and ¼ chopped red onion before serving.
Enjoy straight away.