Steam the peas for 14 minutes, or until tender, and let cool to just above room temperature.
If you're using fresh cilantro, pluck the leaves and set aside.
In the bowl of a food processor or blender, combine the peas, almond butter, cilantro (essential oil or fresh leaves), 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 crispbread 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.
Recipe originally developed for ELLE à table, issue #63, March/April 2009.
firozcosmolance on 04 May 19Recently, the Indian Army took the Twiterrati by surprise as it claimed to have discovered the footprints of a Yeti around the Makalu base camp of Nepal on 0th of April. Indian Army even tweeted pictures of the mythical creature of Nepali folklore as well. Their Twitter post read, " For the first time, an #IndianArmy Mountaineering Expedition Team has sited Mysterious Footprints of mythical beast 'Yeti' measuring 32×15 inches close to Makalu Base Camp on 09 April 2019. This elusive snowman has only been sighted at Makalu-Barun National Park in the past."
