Recipe: Pea Guacamole

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There is an apocryphal story about Peter Mandelson, one of Labour’s original spin-doctors, who when going around his constituency of Hartlepool, called into a fish and chip shop. He ordered fish and chips and then pointed to a pot of green stuff on the counter – “And I’ll have some of that guacamole,” he said. The ‘guacamole’ was mushy peas.

That story is almost certainly untrue, but you can make guacamole with peas instead of avocados. It doesn’t taste the same (obviously) but it’s sweet and spicy, cheaper than using avocados, has fewer calories and you can rustle this up in minutes if you have unexpected guests round. It also does well as a side dish to chilli and rice or as a filling in quesadillas.

Mandelson Dip anyone?

Pea Guacamole photo PeaGuacamole_zpseb090219.jpg

Ingredients
200g frozen peas
1/2 red onion
1/2 red chilli
1 clove garlic
2 tbsp fresh coriander
juice of 1/2 lime
2 tbsp olive oil
sweet chilli sauce (optional)

Cook the frozen peas in boiling water until just tender (about 5 minutes).
Drain the peas and add to a food processor with the onion, chilli, garlic, coriander, lime juice and olive oil.
Blend until it becomes a smooth paste.
Put in a bowl and season with salt and pepper.
Add more oil if the mixture is too dry.
Serve drizzled with the sweet chilli sauce.

Serves 2 with other dips

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