Pea ‘guacamole’ with homemade tortilla chips
Prep
15 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This pea guacamole has become my go to dip when I want something fresh and vibrant without the guacamole price tag. Sweet peas are packed with plant based protein and fibre, making this feel indulgent yet genuinely good for you. What I love most is how quick it comes together, ready in just thirty minutes from start to finish. The homemade tortilla chips add a satisfying crunch and honestly taste so much better than store bought ones. It's the perfect crowd pleaser for entertaining or a simple snack that feels a bit special.
Ella x
Ingredients
- 180 gramspopped petits pois
- 1green chilli(halved and cut into 3)
- 3salad onion(salad onions, roughly chopped )
- 1garlic clove(small clove garlic)
- 25 gramscoriander(top part of the bunch)
- 1unwaxed lime(zest and juice)
- 1 tspsalt
- 3 tbspessential olive oil(olive oil)
- 1chilli flakes(to sprinkle (optional))
- 3tortilla wraps
- 1 tbspessential olive oil(olive oil, for brushing)
- ½ tspsea salt flakes
- ½ tspdried mint(or dried oregano, to sprinkle)
Detail level
Instructions
- 1
Preheat the oven to 170ºC, gas mark 3. Brush the tortillas with oil on both sides, then cut each one into 8 wedges. Arrange in a single layer over 1 or 2 large baking trays, then sprinkle with the sea salt flakes and the mint or oregano. Bake for 15 minutes until crisp, turning the tortilla chips over after 10 minutes – if you used 2 trays, swap them around. Set aside to cool on a wire rack.
- 2
Boil plenty of salted water and put the frozen peas in. Return to the boil, then blanch for 1-2 minutes. Drain and rinse with plenty of cold water to stop them overcooking, then drain well.
- 3
Place the chilli (keep the seeds in if you want it spicier) the salad onions and garlic in a small blender and blitz until finely chopped. Add the coriander, lime zest, salt and ½ the peas, then blitz again to form a paste. Remove to a bowl.
- 4
Put the remaining peas into the blender with the 3 tbsp oil and pulse a couple of times to break them up a little. Don’t over purée them, you want some texture remaining.
- 5
Mix into the pea paste and stir in the lime juice. Transfer to a serving bowl, sprinkle with some chilli flakes, if using, and serve with the tortilla chips.
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