Sept. 16 is officially National Guacamole Day and to commemorate the occasion, I reviewed a guacamole recipe made with peas.

Yes, I know, it sounds rather gross. I’m not a fan of peas and even die-hard pea-fans would likely admit that pureed peas is not the most appetizing way to eat them. But I do like avocados and guacamole, and I always like a culinary challenge, so I decided to give the recipe a try.

And I was surprised. Adding a cup of pureed frozen peas to a guacamole recipe adds a nice, smooth and creamy texture and makes a delicious stick-to-the-chip guacamole. The peas do not change the flavor of the guacamole. If I didn’t make this guacamole myself, I wouldn’t have known the peas were there.

Aside from an extra creamy texture and more vibrant green color, adding a cup of peas is a great way to sneak a little extra nutrition into guacamole, elevating it from snack or appetizer to a vitamin-packed vegetable dish.

There are a lot of different recipes for guacamole and various styles vary from smooth to chunky. And there are dozens of uses for the green spreadable treat.

As well as using it as a dip for chips, fries and veggies, guacamole is also great when used as:

  • a filling for deviled eggs
  • a spread for sandwiches, wraps, burgers and hot dogs, including grilled cheese (yum)
  • as a topping for salad or soup
  • in a smoothie
  • on toast
  • with eggs
  • rolled into sushi or wontons

There are several recipes for including peas into guacamole. The recipe I followed was found online at It was easy to follow and made a delicious, vibrant green guacamole.

In making the recipe, however, I varied from the directions a little bit by adding the tomato, cilantro, onion, garlic, salt and jalapeño to the pureed peas in the food processor and pulsing them for a few minutes just to break down the veggies a bit more and better incorporate them into the puree.

Guacamole with frozen peas

1 cup frozen peas, slightly thawed

1 medium avocado, peeled, pitted and chopped

juice from 1 lime

½ cup grape tomatoes, cut into ¼-inch dice

½ cup red onion, cut into 1/8-inch dice

1 jalapeño, seeded and minced

¼ cup chopped fresh cilantro

1-2 cloves minced fresh garlic

½ teaspoon sea salt

Place peas in the bowl of a food processor or mini chopper and pulse until the peas are smooth.

Transfer peas into a medium bowl and add lime juice, tomato, onion, jalapeño, cilantro, garlic and salt. Stir everything together with a fork.

Add avocado chunks to the bowl and mix well, mashing the avocado as you stir.

Serve with an assortment of raw vegetables and tortilla chips.


Melissa St. Aude is the Arts & Entertainment editor at PinalCentral. She can be reached at