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Pea ‘guacamole’ with homemade tortilla chips

Pea ‘guacamole’ with homemade tortilla chips

Honey & Co are huge fans of a classic guacamole with avocado, but peas are endlessly reliable and taste super fresh in this recipe.

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VeganVegetarianHealthySource of fibre1 of your 5 a day
  • Serves4 as a nibble
  • CourseStarter
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins


  • 2 x 180g ready popped petits pois
  • 1 green chilli, halved and cut into 3
  • 3 salad onions, roughly chopped
  • 1 small clove garlic
  • 25g pack coriander, top part of the bunch
  • 1 unwaxed lime, zest and juice
  • 1 tsp salt
  • 3 tbsp olive oil
  • Pinch chilli flakes, to sprinkle (optional)

For the tortilla chips

  • 3 Essential White Tortilla Wraps
  • 1 tbsp olive oil, for brushing
  • ½ tsp sea salt flakes
  • ½ tsp dried mint or dried oregano, to sprinkle


  1. Preheat the oven to 170ºC, gas mark 3. Brush the tortillas with oil on both sides, then cut each one into 8 wedges. Arrange in a single layer over 1 or 2 large baking trays, then sprinkle with the sea salt flakes and the mint or oregano. Bake for 15 minutes until crisp, turning the tortilla chips over after 10 minutes – if you used 2 trays, swap them around. Set aside to cool on a wire rack.

  2. Boil plenty of salted water and put the frozen peas in. Return to the boil, then blanch for 1-2 minutes. Drain and rinse with plenty of cold water to stop them overcooking, then drain well.

  3. Place the chilli (keep the seeds in if you want it spicier) the salad onions and garlic in a small blender and blitz until finely chopped. Add the coriander, lime zest, salt and ½ the peas, then blitz again to form a paste. Remove to a bowl.

  4. Put the remaining peas into the blender with the 3 tbsp oil and pulse a couple of times to break them up a little. Don’t over purée them, you want some texture remaining.

  5. Mix into the pea paste and stir in the lime juice. Transfer to a serving bowl, sprinkle with some chilli flakes, if using, and serve with the tortilla chips.

Cook’s tip

This is best enjoyed at room temperature, but if making in advance, cover and chill once you’ve added the lime juice. Remove from the fridge 30 minutes before serving, then stir well and sprinkle with the chilli, if using. Instead of making your own tortillas, you could use a bag of tortilla chips. Classic plain tortilla chips are preferable, so as not to overpower the delicate pea flavour, but use f lavoured ones if you prefer.


Typical values per serving when made using specific products in recipe


1,470kJ/ 352kcals



Saturated Fat












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