Is there any dip more universally loved than a big bowl of fresh, vibrant guacamole? I think not! This is my go-to, never-fail recipe for classic guacamole that comes together in minutes. It’s the perfect balance of creamy avocado, zesty lime, and fresh veggies. Whether you’re hosting a party, celebrating Taco Tuesday, or just need a delicious, healthy snack, this homemade guacamole is guaranteed to be a crowd-pleaser. Grab your chips and let’s get mashing!
Ingredients
• 3 large ripe avocados, peeled, halved, and pitted
• ½ cup / 75g diced red onion
• 2 cloves garlic, minced or crushed to a paste
• 2 plum tomatoes, seeded and finely diced
• 3 to 4 tablespoons / 45-60ml fresh lime juice
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon fine sea salt, more to taste
• ½ teaspoon ground cumin
Instructions
1. In a medium bowl, add the avocado halves. Mash with a fork or potato masher until you reach your desired consistency—leave it a little chunky for texture.
2. Add the diced onion, garlic, tomatoes, 3 tablespoons of lime juice, cilantro, salt, and cumin to the bowl. Stir gently until everything is well combined.
3. Taste and adjust seasoning, adding the remaining tablespoon of lime juice or more salt if needed. Serve immediately or cover with plastic wrap pressed directly onto the surface of the guacamole and refrigerate for up to 1 hour to let the flavors meld.
Nutritional Information
• Serving Size: ½ cup
• Calories: 180 kcal
• Carbohydrates: 10g
• Protein: 2g
• Fat: 16g
• Sodium: 390mg
• Fiber: 7g
Pro Tips
• Use avocados that yield to firm, gentle pressure. They should feel slightly soft but not mushy.
• To keep your guacamole green longer, press a layer of plastic wrap directly onto its surface before refrigerating. The lime juice also helps prevent oxidation.
• For a spicy kick, add one finely diced and seeded jalapeño or a pinch of cayenne pepper.
• For the best texture, mash the avocados by hand with a fork instead of using a food processor, which can make it gummy.
FAQ
Q: How do I pick the best avocados for guacamole
A: Choose avocados that yield to firm, gentle pressure. They should feel slightly soft but not mushy to ensure the perfect creamy texture for your guacamole.
Q: How can I keep my guacamole from turning brown
A: To keep your guacamole green longer, press a layer of plastic wrap directly onto its surface before refrigerating. The fresh lime juice in the recipe also helps prevent the oxidation that causes browning.
Q: Can I make this guacamole spicy
A: Yes, for a spicy kick, you can add one finely diced and seeded jalapeño or a pinch of cayenne pepper to the mixture.
Q: Should I use a food processor to make guacamole
A: It is recommended to mash the avocados by hand with a fork or potato masher. Using a food processor can over-mix the avocados and make the guacamole’s texture gummy.
