Since raving about avocados in my St. Patrick's Day video blog, some of you have asked me how to make guacamole. As I said in the video, avocados are great for those of us trying to cut back on dairy or cut dairy entirely from our diets. As they are full of really good fats (the omega 3 type), they are great to use as a topping on healthy seed breads or crackers. I sometimes, make a guacamole and spread it over toasted seed bread and it is just yum. Add some slow roasted tomatoes and it tastes divine. For those who eat eggs, add a poached egg for a great brunch dish . Homemade guacamole is great as a dip for nachos and beats store bought processed dips in the healthy eating and taste stakes hands down.
Guaracmole is so so easy to make. I use a food processor, but if you don't have one, you can still make it - you just need to do a little chopping and mashing. Like my hummus recipe, you do not have to stick to the exact recipe - you can tinkle with it to perfect your ideal guacamole. I like to add garlic to mine and if I want a little hotness some jalapeno peppers and chilli. You can blend it well so that it is very creamy in texture, or if you prefer it chunky, pulsing it lightly might be better. If you don't have a food processor, just chop all the ingredients finely and mash them together with a fork.
2 ripe avocados*
Juice of 1 lime
1/3 cup of cherry tomatoes
2 cloves of garlic, crushed
Small bunch of coriander leaves (about 2 tablespoons)
¼ cup jalapeno peppers, ½ red chilli or 2 teaspoons of chilli flakes (optional)
Salt and pepper for seasoning.
*Ripe avocados are a must. A ripe avocado should be darker in colour and a little soft when gently squeezed. If it is very mushy when squeezed it is likely too ripe and not good. If you buy avocados and they haven't ripened yet, keep them in the fruit bowl beside bananas and apples and this will help them to ripen.
Peel and remove the stones from the avocados. Place all ingredients in a food processor and blend to the consistency you prefer. That's it - it could not be easier.
If you don't have a food processor, chop the ingredients and mash them together in a bowl with a fork.
I think guacamole should be served immediately. As it contains lime juice, it will last if stored in an airtight container in a fridge for a day or two – but it won’t taste as good as when it is first made.