When you hear guacamole, you think avocados. But surprisingly, peas add a delicious sweetness and offer other advantages: They don't turn brown when mashed ahead and you can always find them ripe.
SWEET PEA GUACAMOLE
1 1/2 cups frozen peas, preferably not the petit variety
2 medium cloves garlic, peeled
1 1/2 tablespoons Oriental sesame oil
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
Several dashes hot chili oil or Sriracha or Tabasco sauce, to taste
3 tablespoons chopped cilantro, optional
3 tablespoons plain regular, low or nonfat yogurt or sour cream
1. Place peas in a medium microwave-safe bowl and microwave on high (100%) until hot, 2 to 4 minutes.
2. In a food processor with the metal blade, mince garlic. Add peas, sesame oil, lime juice, soy sauce, chili oil, cilantro, if using and yogurt or sour cream. Process until pureed, scraping sides, about 1 minute. Transfer to a bowl and refrigerate.
To make ahead: The guacamole may be refrigerated up to 2 days or frozen up to 1 month. Bring to room temperature before serving.
Makes about 1 1/4 cups.
