Guacamole With Toasted Cumin

By Martha Rose Shulman

Updated March 5, 2024

Guacamole With Toasted Cumin
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
5(720)
Comments
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Everybody loves guacamole, and everyone has an opinion as to what an authentic guacamole should be. I leave it up to you whether to add onion and chile — but please don’t make it in a food processor. Guacamole should have texture; use a fork or a mortar and pestle to mash the avocados.

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Ingredients

Yield:Makes about 1½ cups
  • ½small red onion, minced optional
  • 3ripe Haas avocados
  • 1medium ripe tomato, chopped
  • Juice of 1 to 2 limes, to taste
  • 1small garlic clove, minced
  • ¼teaspoon lightly toasted cumin seeds, ground
  • 1small serrano chile, seeded and minced optional
  • Salt, preferably kosher salt, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

173 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 2 grams protein; 337 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. For the Guacamole

    1. Step 1

      If you are including onion in your guacamole, place the onion in a small bowl and cover with cold water. Soak for five minutes, then drain, rinse and dry on paper towels.

    2. Step 2

      Cut the avocados in half, remove the pits and scoop out the flesh. Mash in a mortar and pestle or with a fork. Do not use a food processor. Add the chopped tomatoes and lime juice, and continue to mash. Stir in the onion, garlic, cumin, chile and salt to taste. Taste and adjust seasonings. If not using right away, cover with plastic, placing it directly on top of the guacamole. Stir before serving to restore the green color.

Tip
  • Advance preparation: Both of these dips are best served the day they are made.

Ratings

5 out of 5
720 user ratings
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Comments

Susan Cannell

I use a box grater to grate the onion. It breaks the onion down into tiny particles and onion juice.

Cooker

I used a potato masher to get just the right consistency. Did not have tomato or cumin but the recipe still received rave reviews.

miriam

Added cilantro too to kick up flavor and cut back avocados to two.

matt

Lights out recipe, I did two adobos to tame for the toddler and it was still too spicy for him, but great for us adults. Next time, I’ll probably reduce the honey a bit as it’s pretty sweet. Overall, great recipe.

Boston

Can you subsitute ground cumin for the toasted then ground cumin seeds?

OhBoyThreeBoys

Just won my family’s annual “Guac-off” with this recipe. Delish!! Forgot to soak onions, and had to sub a jalapeño for the serrano pepper, but otherwise followed the recipe. The result was the runaway favourite! This recipe is a keeper.

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