Guacamole with Toasted Cumin Seeds

This guacamole with toasted cumin seeds doesn’t have the kick of traditional guacamole, with jalapeño and chilli.  I tend to omit these ingredients because they don’t appeal to my kids’ tastebuds. I would recommend toasting the cumin seeds and grinding them. It does give the dip a much better flavour than using ground cumin from a jar.  I often serve the guacamole with toasted pita breads. My kids prefer corn chips. But honestly, I find most things taste pretty good when they’re toasted with oil, salt and spices, don’t you?

The avocado is considered to be one of the world’s most nutritious fruits, treasured for its rich taste and creamy texture. It is native to Mexico, Central America and the West Indies. Carbon dating suggests that avocados were being gathered by humans in the Mexican uplands around 8,000 B.C., and they were being cultivated about 1,000 years later. Did you know that the word ‘avocado’  comes from the the Spanish word ‘aguacate?’ This in turn comes from the Aztec word ‘ahuacatl,’ which translates as testicle. Now, that would be an excellent question for a trivia quiz! https://ucanr.edu/sites/alternativefruits/files/121262.pdf

Keep the stems and roots of the coriander to cook with caramelised onions.

Best wishes,

Amanda
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Print Recipe

Guacamole

Guacamole is the perfect dip for a picnic or a party, full of fresh ingredients, and quick to make.

Prep Time10 minutes mins

Course: Appetizer, Snack

Keyword: quick

Servings: 2 cups

Author: Amanda Lawson

Ingredients

• 2 large ripe avocados
• 1/2 red onion, peeled and finely chopped
• 1 large tomato, washed and diced or a handful of diced cherry tomatoes
• 2 tbsp cumin seeds substitute with ground cumin
• 1 - 1 1/2 limes
• 1/2 bunch coriander, leaves removed & chopped
• sea salt and freshly ground black pepper
• pita bread, to serve
• olive oil

Instructions

• Toast the cumin seeds in a dry frypan, then smash with a mortar and pestle, or grind them in a spice grinder. Set aside.
• Scoop the avocado into a bowl. Squeeze the juice of one lime onto the avocado and mash with a fork. Leave it a little chunky.
• Stir in the chopped tomato, onion and coriander leaves, and 1 tsp of the ground cumin. Season to taste. Add more lime juice and salt if you like.
• For the pita bread, preheat the oven to 180°C (160° fan-force). Space the pita breads out on the trays.
• Brush with a little olive oil, then sprinkle some sea salt and the remaining ground cumin on top. Cook until the bread crisps up, about 10 minutes. Watch it closely so that it doesn't overcook!

Notes

The guacamole is best made just before serving. The pita bread can be toasted the day before. It will keep well in an airtight container for up to 5 days.