Pea guacamole gets dismissed as a gimmick, and that’s unfair. Do it. Skip the avocado entirely and you have something sharper, lighter, and honestly more interesting for a spring table. The hazelnuts are what make it: toasted, they give the dip a nutty backbone that avocado-based versions never have. Good with good crackers or raw vegetables, not tortilla chips, where it gets lost. It won’t win over avocado purists, but that’s fine.
How to Make Spring Pea Guacamole
Toast the hazelnuts first
Raw hazelnuts taste flat. Five to seven minutes in a dry skillet over medium heat and they turn fragrant and slightly golden. Let them cool before blending, or the heat will cook the peas slightly and dull the color. Quick tip. Rub off as much papery skin as you can before they go in the food processor.
Blanch the peas if they’re not sweet
Fresh peas straight from the pod need no cooking. Frozen peas often do, just thirty seconds in boiling water, then into ice water to stop them. Skipping this step with starchy frozen peas gives you a paste that tastes more like baby food than a dip worth serving. 
Oil at the end, slowly
Drizzle the olive oil in while the processor runs. Dumping it all in at once breaks the emulsion and makes the texture greasy rather than smooth. A tablespoon of good oil goes a long way here. Season after you’ve added it all.
Spring Pea Guacamole
- Total Time: 5 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free
Description
Fresh peas and hazelnuts make this vibrant guacamole a snap to prepare. Perfect for springtime gatherings or a simple weeknight snack.
Ingredients
- 1 cups (237 ml) Shelled peas
- 1/3 cup Hazelnuts
- 1 tbsp Fresh lemon juice
- 5 Leaves Fresh mint
- Extra virgin olive oil
- Salt/Pepper
Instructions
- If using fresh peas, blanch them in boiling salted water for 2 minutes, then drain and plunge into ice water to lock in the bright green color. Drain well. If using frozen peas, thaw and pat dry.
- Add the peas, hazelnuts, lemon juice, mint leaves, salt, and pepper to a food processor.
- Pulse 10-15 times until a chunky paste forms. Scrape down the sides between pulses.
- With the processor running, slowly drizzle in the olive oil through the feed tube. Process until the mixture is cohesive but still has some texture; you don’t want it perfectly smooth.
- Taste and adjust lemon juice and salt. Transfer to a serving bowl and serve with crusty bread, crackers, or crudités.
Notes
- For a smoother guacamole, briefly blanch the peas before processing.
- Toasted hazelnuts add a richer flavor; toast them in a dry pan for 5-7 minutes before using.
- Store leftover guacamole in an airtight container with a thin layer of olive oil on top to prevent browning. It will keep for up to 3 days in the refrigerator.
- Prep Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2
- Sodium: 150
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 5
- Protein: 7
Frequently Asked Questions
Can I use frozen peas instead of fresh?
Yes. Thaw them first and pat dry so the dip does not turn watery. Frozen peas actually blend very smoothly and work well year round.
What can I substitute for hazelnuts?
Almonds, pine nuts, or walnuts all work. Each gives a slightly different flavor, but the texture and richness will be similar. Toast them lightly for the best result.
How long does spring pea guacamole keep in the fridge?
It stays good for about 2 days in an airtight container. The color may dull slightly, but a squeeze of fresh lemon juice before serving brightens it back up.
