Pea guacamole canapés

Party treats with fresh lime, coriander, cumin and creme fraiche on crisp tortilla chips
By Rachel Allen
Pea guacamole canapés
  • Rating:
  • Serves: 10-12
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the tortillas:

  • 3 tortillas, cut into 8 triangles
  • 1½ tbsp olive oil

For the pea guacamole:

  • 450 g frozen peas
  • 2 tbsp olive oil
  • 2 tbsp lime or lemon juice
  • 2 tbsp coriander, including leaves and stalks, chopped
  • 1 chilli, seeds removed, chopped
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 75 ml crème fraiche or Greek yogurt, to serve


1. For the tortillas: Preheat the oven to 220C/200C fan/gas 8. Lay out the tortilla triangles flat on a baking tray. Sprinkle with salt and roast for about 3 minutes in the oven, until golden, then leave to cool on a wire rack.

2. For the pea guacamole: Bring a saucepan filled with salted water to the boil. Tip in the peas and cook for a minute or so, after the water comes back up to the boil.

3. Drain and refresh the peas under cold water for a few seconds then transfer to a food processor with the rest of the ingredients. Blend until almost smooth. Taste for seasoning and transfer to a serving bowl and chill until required.

4. Spoon about ½ teaspoonful of the dip onto the baked tortilla chips and top each piece with a tiny dollop of crème fraiche or Greek yogurt. Garnish with chopped coriander and serve.

Hosting a party? Take a look at our canapé recipes for more inspiration.

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