4.0 2

Chunky Guacamole with Cumin

  • Total Time:
  • Servings: 6

Choosing a guacamole recipe that will please everybody is no easy task, but this one from F&W's Marcia Kiesel is a winner because of its subtle tartness, nicely balanced heat and creamy-chunky texture.

Plus: More Appetizer Recipes and Tips

KEY: Fall, Summer, Barbecue/Cookout, Cocktail Party, Game Day, Graduation Party, Holiday Open House, Mexican, Southwestern/Tex-Mex, Appetizers/starters, Dips & Spreads, Fast, Healthy, Staff Favorites, Vegetarian, Snack

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  • 1/2 teaspoon cumin seeds
  • 5 large Hass avocados, halved and pitted
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped cilantro
  • 1 small onion, minced
  • 1 large garlic clove, minced
  • 1 jalapeƱo, with some seeds, minced
  • Salt


How to make this recipe

  1. In a small skillet, toast the cumin seeds over moderately high heat, shaking the skillet, until fragrant, about 30 seconds. Transfer the cumin seeds to a mortar to cool completely, then finely grind with a pestle.
  2. Scoop half of the avocados into a large bowl and coarsely mash them with a fork. Stir in the lemon juice, cilantro, onion, garlic, jalapeño and ground cumin. Scoop chunks of the remaining avocados into the bowl; stir lightly with a spoon. Season the guacamole with salt and serve at room temperature or lightly chilled.
Contributed By Photo © Tina Rupp Published September 2003

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