Guacamole
Guacamole is the perfect dip for a picnic or a party, full of fresh ingredients, and quick to make.
Servings: 2 cups
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.