This Green Pea Guacamole is a creamy and flavorful alternative to traditional guacamole made with no avocados and simple everyday ingredients. Serve this easy oil-free dip, spread, snack, or appetizer with tortilla chips, crackers, fresh veggies, or your favorite sandwiches.
When I want a quick, plant-based snack but have no avocados on hand or they are not ripe enough to make guacamole, I make this vibrant green pea guacamole.
Since I always keep a bag or two of green peas in my freezer and love finding creative ways to use them, recipes like my pea salad, green pea hummus, and pea fritters inspired this fresh twist, too.
Mixed with juicy tomato, sharp red onion, fresh parsley, garlic, and a squeeze of lime juice, the peas transform into a smooth and velvety dip with a bright, zesty flavor and just enough texture in every bite.
It comes together in minutes, tastes surprisingly satisfying, and proves that simple freezer and pantry staples can turn into something delicious enough to make again and again.
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🍅Ingredients
- Green peas: I used frozen peas, blanched for 3-4 minutes before using; fresh or canned also work.
- Tomato: Use a ripe but firm tomato, finely chopped, to add fresh flavor and texture.
- Red onion: Finely diced red onion adds a sharp bite and balances the sweetness of the peas.
- Parsley: Fresh parsley adds brightness and fresh flavor.
- Lime juice: Fresh lime juice gives the dip a bright, tangy finish.
- Hot sauce: Adjust to taste for a mild or spicy kick.
- Garlic: One small clove adds savory depth.
- Salt, cumin, black pepper: Add to taste for balanced flavor and warmth.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Green Pea Guacamole
Step 1: In a blender or food processor, add blanched green peas, hot sauce, lime juice, minced garlic, ground cumin, salt, and black pepper. Pulse until creamy but still slightly textured.
Step 2: Transfer the green pea mixture to a bowl and add chopped tomatoes, red onion, and parsley.
Step 3: Mix gently until everything is combined. Garnish with a sprinkle of red pepper flakes and an extra squeeze of lime juice.
📋Variations
- Extra creamy version: Add 1-2 tablespoons of olive oil or unsweetened vegan yogurt for a richer, smoother texture.
- Spicy kick: Mix in finely chopped jalapeño or increase the hot sauce for more heat.
💡Marinela's Tips
- For the best texture, don't over-blend the peas-keep a little chunkiness for a more guacamole-like feel.
- Let the dip sit for 10-15 minutes before serving so the flavors can fully come together.
❓Frequently Asked Questions (FAQ's)
Yes, both work well. Fresh peas are best lightly cooked, while canned peas should be drained and rinsed before using.
It stays fresh for up to 2-3 days in an airtight container.
🥘More Plant-Based Dips
🍽️Serving Suggestions
📖 Recipe
Green Pea Guacamole (No Avocado)
Equipment
- 1 Blender or food processor
- 1 Bowl
Ingredients
- 2 cups frozen green peas blanched
- 1 tomato finely chopped
- 1 small red onion finely chopped
- ⅓ cup fresh parsley chopped
- 3 tablespoons lime juice
- 1 small garlic clove minced
- 1 teaspoon hot sauce
- ¼ teaspoon ground cumin
- ½-¾ teaspoon sea salt
- 1 pinch ground black pepper
Instructions
- For perfectly tender peas, boil them in salted water for 3-4 minutes, then transfer to ice water for 2 minutes to stop the cooking. Drain well before blending.
- In a blender or food processor, add blanched green peas, hot sauce, lime juice, minced garlic, ground cumin, salt, and black pepper. Pulse until creamy but still slightly textured.
- Transfer to a bowl and add chopped tomato, red onion, and parsley.
- Mix gently until everything is well combined. Serve immediately or chill briefly before serving.
Notes
Nutrition
If you try this green pea guacamole, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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