This super creamy, easy Guacamole comes together in 5 minutes. Perfect for topping tacos or dip for tortilla chips and crudites. Or on toast for breakfast of course. Try it topped with cheese and spring onions for a weird but wonderful sandwich. All you need is a food processor or hand blender, to puree the avocados into a cream. It’s a very simple version without Cilantro, for those of you who have the “soap tasting” gene. No tomatoes either, as I always feel they just water it down.
Why Guacamole, even without other Mexican food?
I’ve made this for the last…hmmm…30 years I think. (Is my age showing?)
First discovered with my very first attempt of making tacos and I instantly fell in love. There is barely a week when I don’t have it in my fridge for all kinds of occasions. I have it instead of avocado on toast, top my pretzel Buns with it, to then take them over the top with cheese, Marmite (I know, this will split you into lovers and haters…but hey, I love it!) and Spring onions for my all-time favourite Sunday Breakfast.
It’s simplicity and ease of preparation makes it so versatile and great to have around. No overly strong flavours, as I’m not a fan of crazy chili heat, but feel free to add more, if you are. It is however nicely lemony. Which is another stray from the original. Not sure about you, but I find limes most of the time rather disappointing. At least the ones I get in Ireland. Fairly dry, need tons to get enough juice and to me most taste weirdly artificial. Is that just me?
Anyway, I use lemons, as I can easily get them in good quality. Avocados of course. Ripe ones. Within their 5 minutes of perfectly ripe ideally. But if you have some that are not so perfect anymore, this is the ideal dish to use them. Add some fresh garlic, salt and pepper and that’s already it.
How to make it
Scoop the avocado flesh out of the skin into a food processor, add the flesh peeled garlic, lemon juice, chili and salt.
Whizz it all up with your food processor or, like me, your also 30-year-old hand blender. Yours might be newer, but I’m still in love with my trusty ESGE “Zauberstab”, which drew lots of giggles due to its name, which means “Magic Wand” in German. I’m not going to elaborate on this. Nope.
I digress. And then, this is essential, serve it with a platter of all your favourite things to dip into it. Take it on the couch to watch Netflix. Don’t mind the crumbs.
Excuse the stray coriander on top. I promise, it’s not inside. Though you could add it if you enjoy it. I just don’t.
Or wait a few days, until I make my famous Tortillas/Tacos/Wraps (whatever you want to call them is fine) with Cashew Chicken and have the Easy Guacamole dolloped on top.
- Food processor or hand blender
- 3 Avocados ripe
- 1 Lemon, juice
- 1-2 cloves of fresh garlic
- ½-1 tsp Ancho chili powder or any type of chili you enjoy. Any amount too. Your Guac, your choice
- 1 tsp kosher salt. Or more to taste
- Half the avocados and turn the halves to opposite sides to open.
- Since we don’t need picture perfect avocado slices here, you can save yourself the risk of the “Avocado Hand” (It’s a thing. You can actually google it) and simply press onto both sides of the avocado half with the stone, to just plop it out.
- Spoon the flesh into your food processor or a high sided container for pureeing.
- Peel the garlic, slice roughly, if you can be bothered
- Squeeze in the lemon juice, catching the pips with your hand. Or a lemon press if you have one.
- Top with salt and chili.
- Process to the consistency you enjoy, making sure the garlic is properly pureed.
- Serve your healthy dip with any crudites you find in your fridge. And of course, tortilla chips.
This makes it fantastic for food prep and to have a healthy butter alternative in your fridge. Total Estimated Nutrition per Portion:
Calories: Approximately 145-155
Fat: Approximately 13-14 grams
Protein: Approximately 2-3 grams
Carbohydrates: Approximately 8-9 grams
Fiber: Approximately 6-7 grams
Sugar: Approximately 1-2 grams