Guacamole is the perfect dip for a picnic or a party, full of fresh ingredients, and quick to make.
Prep Time10 minutesmins
Course: Appetizer, Snack
Keyword: quick
Servings: 2cups
Author: Amanda Lawson
Ingredients
2large ripe avocados
1/2red onion, peeled and finely chopped
1large tomato, washed and dicedor a handful of diced cherry tomatoes
2tbspcumin seedssubstitute with ground cumin
1 - 1 1/2limes
1/2bunch 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.