Fake Guacamole

This is a clever swap from the low-fat era that’s earned its keep at health-conscious tailgates and party tables for decades. Sweet green peas get blitzed in a food processor with green chiles, onion, garlic, red pepper flakes, and a spoonful of salsa to mimic the body, color, and creaminess of guacamole without the avocado fat. Tasted blind, plenty of people can’t tell the difference.

The trick is in the seasoning. Green peas are mild and slightly sweet on their own, so the chile peppers, garlic, and cumin do the work of pushing the flavor in a Mexican direction. A pinch of sugar balances the slight starchiness peas can have, and a few hours of refrigeration is essential. The flavors marry, the chile heat softens, and the puree thickens into something that scoops like proper guac. Skip the chill and it tastes like seasoned pea puree, not a dip.

Kitchen Tips

• Use frozen sweet green peas, not canned. Canned peas have a tinny flavor and mushy texture that ruin the dip.
• Pulse the peas, don’t liquefy them. A few small pieces give the dip texture closer to mashed avocado.
• Drain the canned green chiles well before adding. Excess liquid thins the dip into soup.
• Serve with sturdy tortilla chips or sliced jicama. Thin chips snap under the weight.

Variations

• Add a squeeze of fresh lime juice and chopped cilantro at the end for extra brightness.
• Stir in finely chopped jalapeño or pickled jalapeños for fresh heat instead of dry red pepper flakes.
• Mix in a small handful of mashed avocado for a half-and-half version that splits the difference.