This fresh-tasting spicy dip is made using peas instead of the avocado pears that are traditionally associated with this dish. This version saves on both fat and calories, without compromising on taste.
serves 4 - 6
2 1/4 cups frozen peas, defrosted
1 garlic clove, crushed
2 scallions, chopped
1 tsp finely grated rind and juice of 1 lime
1/2 teaspoons ground cumin
dash of Tabasco sauce
1 tbsp reduced fat mayonnaise
2 tbsp chopped fresh cilantro or parsley
salt and black pepper
pinch of paprika and lime slices, to garnish
for the crudites
6 baby carrots
2 celery sticks
1 red-skinned eating apple
1 tbsp lemon or lime juice
6 baby sweetcorn
1. Put the peas, garlic clove, scallions, lime rind and juice, cumin, Tabasco sauce, mayonnaise and salt and black pepper into a food processor or a blender for a few minutes and process until smooth.
2. Add the chopped cilantro or parsley and process for a few more seconds. Spoon into a serving bowl, cover with clear film and chill in the fridge for 30 minutes, to let the-flavours develop fully.
3. For the crudites, trim and peel the carrots. Halve the celery sticks lengthways and trim into sticks, the same length as the carrots. Quarter, core and thickly slice the apple and pear, then dip into the lemon or lime juice. Arrange with the baby sweetcorn on a platter.
4. Sprinkle the paprika over the gua-camole and garnish with twisted lime slices.
Serve the guacamole dip with warmed whole wheat pitta bread.