I developed a food sensitivity to avocados in my twenties. It was a sad day, as I was born in Texas and loved my mom’s “guac.” Even if you enjoy avocados, this dip is a refreshing adaptation of the original, perfect for spring when fresh-picked peas are at their peak. If you like more heat, use an entire minced Serrano chile.
Ingredients (Yield: 3 cups):
- 2 cups fresh shelled peas
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons nutritional yeast
- 1 cup grape tomatoes, quartered (use a serrated knife for easier slicing)
- 1/2 cup chopped red onion
- 1/4 cup minced fresh cilantro
- 1/2 small Serrano chile, split lengthwise, seeds and membrane removed, and minced
- Sea salt and freshly ground black pepper
- Optional garnish: a tortilla chip, fresh cilantro sprigs, or a wedge of lime
- Accompaniment: purchased or Homemade Tortilla Chips (below)
- Steam the peas in a steamer over a small amount of boiling water in a loosely covered 4-quart saucepan for 18 minutes or until tender. Drain well.
- In a food processor, puree the peas with the olive oil, lime juice, and nutritional yeast until smooth. Scrape the mixture into a bowl and gently fold in the tomatoes, onion, cilantro, chile, and salt and pepper. Process until well combined. Taste and adjust the seasonings, if needed.
- Serve garnished as desired accompanied by chips.
Homemade Tortilla Chips
Yield: 24 chips
- Canola oil
- 4 (6-inch) flour tortillas, cut into 6 triangles
- Coarse sea salt
- Heat a thin layer of canola oil in a large skillet over medium high heat until a drop of water sputters.
- Add the tortilla triangles and fry them for 1 to 2 minutes or until golden brown on one side; flip and repeat.
- Transfer to a paper towel to drain and lightly salt while still warm.
From The Blooming Platter Cookbook by Betsy DiJulio. Copyright © 2011. Vegan Heritage Press. Used by permission.