Homemade guacamole is ten thousand times better than any guacamole you can buy in the shops. Try this traditional guacamole dip recipe when you have friends coming round and serve it as a dip or starter.
You’ll need a minimum of two ripe avocados, one tomato, half a small red onion, half a red pepper, half a lemon, one large clove of garlic, slosh of olive oil, a pinch of cumin powder and, if you like it, a sprig of chopped fresh coriander. Plus salt and pepper to season.
I’ve tried lots of different guacamole recipes over the years and this is one of my favourites, but the one thing I wasn’t sure about was whether I actually like fresh cilantro.
So, this time I decided to do the test and compare with and without the fresh cilantro and throughout the tasting I decided that even though the fresh coriander adds a bit of originality and zing to the flavour, I do actually prefer it without. So, if you’re a fan of cilantro keep it in, otherwise you can just omit it.
I squeeze the garlic and hand chop the red pepper into tiny chunks to avoid the pepper from getting mushy. But I use an electric vegetable blender/chopper similar to this one by Russel Hobbs to finely cut the onion because I like the onion really small.
I also use the blender to turn the tomato into tomato puree, after removing some of the skin and any hard, core bits. To check out the Russel Hobbs mini blender on Amazon, click here.
So, whether by hand or by machine, chop all the vegetables. Halve the avocados and remove their stones. Then empty the flesh into a dish and mash with a fork. For one half, chop the flesh into cubes and set some of the cubes aside. They make a nice topping on the finished guacamole.
Mix all the chopped ingredients, olive oil, lemon juice, cumin powder, cilantro (if using) and mix well. Season with salt to taste and sprinkle on some black pepper and chilli powder.
Serve this traditional guacamole dip with gluten free crackers, on gluten free bread or with vegetable sticks for dipping.
Chunky guacamole with attitude.
15 minPrep Time
15 minTotal Time
- 2 ripe avocados
- 1 tomato, pulped or pureed
- 1/2 a red pepper, finely chopped
- 1/2 a small red/sweet onion, finely chopped
- 1 large clove garlic
- Juice of half a lemon
- olive oil
- fresh coriander (optional)
- salt, pepper and chilli powder
- Finely chop the onion in a vegetable blender or chop very small by hand and put into a bowl.
- Cut the tomato in half and remove any tough bits, including the skin if it's thick. Put into the blender and zap into a puree, or mash the tomato through a sieve by hand if you don't have a mini blender.
- Squeeze the garlic and discard the tough bit that's left in the squeezer.
- Roughly mash the avocado and add the cumin and lemon juice.
- Mix all the ingredients together.
- Season to taste, put into a serving dish and cover with the cubes of avocado saved from before, a drizzle of olive oil and a squeeze of lemon.
- Sprinkle chilli powder on top.
- Serve with gluten-free toast, rice crackers, fresh vegetable sticks or maize crips.
Guacamole is delicious and you can make it with whatever you like as long as you have some avocados!
Do you make a different version of guacamole?