Protein Packed Mockamole — a plant-based Mexican recipe by BOSH!
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Protein Packed Mockamole

We genuinely can't stop making this one. It's our cheeky twist on guacamole, swapping avocado for blitzed peas, and honestly it's fresher, greener, and packed with way more protein than the original. You get that same creamy, herby, zingy vibe with the chilli, lime, and coriander doing all the heavy lifting. It comes together in about 10 minutes, so it's perfect when you need something impressive on the table fast. Make this tonight and watch it disappear before anything else does.

Cook: 10 min
Serves 4

Before You Start

  • Food processor
  • Microplane or fine grater
  • Large mixing bowl

Ingredients

  • 200g frozen peas
  • 1 small garlic clove
  • 2 cherry tomatoes
  • 2 spring onions
  • 1 small red chilli
  • 5g coriander leaves
  • 1 lime
  • Salt & pepper to taste
  • 2 celery stick
  • 2 carrots
  • 1 large red bell pepper
  • 1 bag of tortilla chips

Method

1

First, prepare the veggies

  • Defrost the peas
  • Peel and grate the garlic clove
  • Trim and finely slice the spring onions
  • Finely dice the cherry tomatoes
  • Trim, halve, deseed and finely dice the red chilli
  • Halve the lime
2

Make your Mockamole

  • Put the peas and garlic in the food processor and blitz to a textured paste
  • Transfer the mixture to a bowl, add the onions, tomatoes, chilli and coriander and mix to combine
  • Squeeze the lime juice into the bowl and stir
  • Taste and season to perfection with salt and pepper
3

Prep the crudités (your mixed raw vegetables for dipping) 

  • Peel, trim and cut the carrots into batons
  • Trim the celery and cut into batons
  • Halve, trim, core and cut the pepper into slices
4

Serve and enjoy!

  • Plate up your Mockamole with crudités and tortilla chips and expect satisfied party guests

Tips & Variations

  • Make it chunkier: If you like more texture, pulse the peas only a few times and mash the rest by hand with a fork. It gives it a more rustic, guac-style feel that we love.
  • Turn up the heat: Henry always adds an extra half a chilli and a pinch of cumin if he's making this for a crowd. It gives it a bit more depth and a proper kick.
  • Serve it right: We find this works really well as a dip with tortilla chips, spooned over tacos, or dolloped onto a loaded nacho situation. It's incredibly versatile.

Why This Works

The trick is blitzing the peas just enough to get a textured paste rather than a smooth puree, because that little bit of roughness gives it that proper guac-like feel. What really makes it sing is the lime juice going in at the end, it lifts everything and keeps the colour brilliantly bright. Trust us, don't skip the fresh coriander, it's what ties the whole thing together.