Sweet Pea Guacamole Recipe

Prepare peas

If using frozen peas, place 1 cup in a heatproof bowl and pour enough boiling water to cover. Let sit 1 minute, then drain and rinse with cold water to stop cooking; pat dry. If using fresh peas, blanch in boiling water 30–45 seconds, then plunge into ice water and drain.

Mash peas

Place the cooled peas in a food processor and pulse 6–8 times until coarsely mashed but still a bit textured. Transfer to a medium mixing bowl.

Prep avocados

Halve and pit the avocados. Scoop flesh into the bowl with the mashed peas. Using a fork or potato masher, mash together until mostly smooth with some pea and avocado texture remaining.

Add aromatics and seasonings

Add the thinly sliced scallions (reserving a few green slices for garnish), chopped cilantro, lime juice, olive oil, ground cumin, salt, black pepper, and finely minced jalapeño (if using). Stir gently to combine, taste and adjust seasoning — add more salt or lime juice as needed.

Rest and adjust

Let the guacamole sit 5–10 minutes at room temperature for flavors to meld. If the mixture is thicker than you like, stir in up to 1 tablespoon water or more lime juice to reach desired consistency.

Preheat a small skillet over medium heat. Add 1 teaspoon olive oil and the 1/2 cup pepitas and toast, stirring constantly, 2–3 minutes until they begin to pop and become fragrant.

Sprinkle the smoked paprika, chili powder or a pinch of cayenne, and 1/4 teaspoon sea salt over the pepitas. Continue stirring and toasting 30–45 seconds more so spices bloom. Remove from heat and transfer to a small bowl to cool slightly; they will crisp as they cool.

Spoon the sweet pea guacamole into a shallow serving bowl and smooth the top slightly.

Scatter the spiced pepitas evenly over the surface of the guacamole and sprinkle the reserved scallion slices and extra cilantro sprigs on top.

Serve immediately with corn chips and lime wedges on the side. If not serving right away, press plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 6 hours; add pepitas just before serving to preserve crunch.