This is one of our favorite ways to spice up a Friday night dinner when we are all too tired to be fancy in the kitchen but want our food to feel like a celebration. You can use guacamole in many ways including as a dip, spread on toast or tostadas and serving it with tacos or quesadillas. This recipe is often one that kids make again and again after completing our classroom program.
Yield: About ¾ cup (175mL)
Preparation Time: About 10 minutes
- 1 large ripe avocado
- ½ lime, juiced
- Pinch salt and freshly cracked pepper
- ¼ tsp. (1mL) ground cumin
- Dash hot sauce or pinch of red pepper flakes (optional)
- mall sharp knife
- Cutting board
- Medium-sized bowl
- Juicer or citrus reamer
- Measuring spoons
- Cut the avocado in half and remove the pit with a small spoon. Scoop out the avocado with the spoon and place in a bowl. Mash with a fork.
- Juice ½ lime into the mixture.
- Add salt and pepper to taste and add the hot sauce, if you wish.
- Add ¼ tsp. (1mL) cumin.
- Add the hot sauce or chilli flakes, if you wish.
- Mix well with a fork or spoon. Cover with plastic wrap pressed onto the guacamole and use up within one day.
STEP-BY-STEP – GUACAMOLE!
Gather your ingredients and equipment. The recipe calls for one avocado but we doubled it because we love it so much.
Cut the avocado in half and take out the seed with a spoon. Don’t compost the seed yet, we’ll be using it later! And friends, use a spoon, not a knife. Using a knife to take out the seed can be dangerous. In hospitals, they have a term called the avocado cut. It’s a term for people who have cut their hand when they missed the avocado trying to take out the seed with a knife.
Add cumin, pepper & salt. That’s all folks. See… it is super-fast! Option to toast and crush cumin seeds in a mortar and pestle instead of using powder as we did here because it is so yummy. If you do, use ⅓ of the amount of cumin because the seeds have way more flavour.
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