Have we reached peak avocado? It’s the perfect moment to try our Green Pea Guacamole recipe. We’re quite partial to a creamy avocado but sometimes it’s not easy to find an avocado that’s just right.
Unsurprisingly, avocados have very much been under the microscope when it comes to sustainability. It’s worrying to learn how this wonderful fruit has been caught up in deforestation and criminal activity in Mexico, all having negative impact on local economies.
On the flip side, there are a number of sustainable producers and brands innovating to extend product freshness. Although we love the odd avocado as a treat, you might find us swapping it for a bag of an unassuming freezer staple: the star of our next recipe by Carlos. You could say it’s “easy peasy” (we couldn’t resist the pun).
This recipe makes about 620g or a big sharing bowl of dip.
– 450g or a pack of frozen peas
– 2 tbsp or 30g of tahini
– ½ cup or 15g of coriander, sliced
– ½ cup or 15g of mint, sliced
– The zest of 1 lime
– The juice of 2 limes
– ⅔ tbsp or 10g of extra virgin olive oil
– 2 tbsp or 30g of finely diced brown onion
– 2 whole or 40g of fresh red and green chilli, chopped
– 2 tbsp or 30g of water
– Season with salt to taste
– Bring about 1 litre of water to a boil at high heat and add the peas. As soon as they are defrosted, strain them out of the water and shake them well.
– In a blender or food processor, add the tahini, olive oil, lime juice and zest, water, salt and some of the coriander and mint and blend well. Taste and correct seasoning if needed
– Transfer to a bowl, add the onion, chilli, rest of herbs and mix
– Pour the dip on a serving dish or wide bowl and sprinkle the gremolata all over it.
– Serve with Blanco Niño corn tortilla chips on the side.
If your Blanco Niño tortilla chips supply is running low, why not swing by your local stockist (check out the handy maphere) or feel free to visit ourshop.