Equipment
* optional
Ingredients
Base
- 200 g frozen peas, thawed and drained well
- 150 g avocado, pitted, peeled, and diced
Aromatics and Seasoning
- 30 g red onion, finely diced
- 15 g jalapeno, seeded and minced
- 10 g fresh cilantro, finely chopped
- 30 ml lime juice, freshly squeezed
- 4 g kosher salt
- 1 g ground cumin
Nutrition (per serving)
Method
Place the thawed peas in a fine mesh sieve and press out any excess moisture with a paper towel. The peas must be completely dry to prevent a watery dip.
Transfer the dried peas to a food processor and pulse until coarsely pureed. Alternatively, thoroughly crush them in a mixing bowl using a potato masher.
In a mixing bowl, add the diced avocado. Gently crush with a fork until broken down but still slightly chunky.
Add the pea puree to the crushed avocado. Fold in the finely diced red onion, minced jalapeno, and chopped fresh cilantro.
Pour in the fresh lime juice, kosher salt, and ground cumin. Stir gently to combine. Taste and adjust seasoning with additional lime juice or salt if necessary.
Chef's Notes
- Using sweet peas not only lightens the caloric density but also acts as a stabilizer against oxidation, keeping the dip vibrantly green for much longer than pure avocado.
- For the best texture, err on the side of a chunky mash. Blending the peas into a completely smooth paste will result in an unappealing, gummy consistency.
- Ensure your avocado is perfectly ripe; the fat from the avocado is crucial for rounding out the sweetness of the peas and providing mouthfeel.
- If using fresh peas instead of frozen, blanch them in boiling salted water for 90 seconds, then immediately shock in an ice bath to set the color before proceeding.
Storage
Refrigerator: 2 days — Press plastic wrap directly against the surface to prevent oxidation.
