Publisher Photo
Publisher Photo
"This tempting mixture is a light alternative to traditional guacamole," assures field editor Diane Molberg of Emerald Park, Saskatchewan. "No one will guess the secret ingredient is peas."
MAKES:
13 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
13 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1-1/2 cups frozen peas
  • 2 tablespoons water
  • 1/3 cup fat-free sour cream
  • 2 tablespoons mashed ripe avocado
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • Dash hot pepper sauce
  • 1/2 cup chopped tomato
  • 2 tablespoons finely chopped onion
  • Assorted fresh vegetables or tortilla chips

Directions

Place peas and water in a saucepan; cook for about 2 minutes or until heated through. Drain; place peas in a food processor or blender. Add sour cream, avocado, lemon juice, garlic, cumin and hot pepper sauce; cover and process until smooth. Stir in tomato and onion. Cover and refrigerate for 1 hour. Serve with vegetables or tortilla chips. Yield: 1-2/3 cups.
Originally published as Mock Guacamole in Taste of Home August/September 1998, p17

Nutritional Facts

2 tablespoons: 25 calories, 0 fat (0 saturated fat), 0 cholesterol, 25mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

  • 1-1/2 cups frozen peas
  • 2 tablespoons water
  • 1/3 cup fat-free sour cream
  • 2 tablespoons mashed ripe avocado
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • Dash hot pepper sauce
  • 1/2 cup chopped tomato
  • 2 tablespoons finely chopped onion
  • Assorted fresh vegetables or tortilla chips
  1. Place peas and water in a saucepan; cook for about 2 minutes or until heated through. Drain; place peas in a food processor or blender. Add sour cream, avocado, lemon juice, garlic, cumin and hot pepper sauce; cover and process until smooth. Stir in tomato and onion. Cover and refrigerate for 1 hour. Serve with vegetables or tortilla chips. Yield: 1-2/3 cups.
Originally published as Mock Guacamole in Taste of Home August/September 1998, p17

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMock Guacamole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jowolf2 User ID: 1143584 56307
Reviewed Feb. 21, 2011

"I have made this many times and always get good reviews. While the texture is different than traditional guacamole the taste is superb. I generally use one small avacado instead of just 2 Tbsp but othrwise follow the recipe to a T. Great lower fat alternative!"

Loading Image