10 1/2 ounces shelled green peas, frozen or fresh but not canned 1 bunch fresh cilantro 2 tablespoons whole almond butter (like peanut butter but made with unblanched
almonds; look for it at natural foods stores) 1 clove garlic, minced (optional) 1 dash Tabasco sauce Salt, black pepper Steam the peas for 14 minutes, or until tender, and let cool. Pluck cilantro leaves and set aside. In the bowl of a food processor or blender, combine the peas, almond butter, cilantro, garlic if using, Tabasco sauce, a little salt and some pepper. Process until smooth. If the mixture is a bit too thick for the blade of the food processor to mix properly, add just a little bit of water, a teaspoon at a time, until soft enough to mix. Taste and adjust the seasoning. Spread on pieces of multigrain crisp bread and serve. The peacamole can be made a day ahead and kept in the fridge in an airtight container; it will keep for 2 to 3 days.From chocolateandzucchini.com Recipe originally developed for ELLE à table, issue #63, March/April 2009.Makes enough for an appetizer for 4.