Chunky Guacamole with Cumin

• Recipe by Marcia Kiesel

F&W’s Marcia Kiesel’s take on everyone’s favorite dip has subtle tartness, balanced heat and a creamy-chunky texture.

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Ingredients

1. 1/2 teaspoon cumin seeds
2. 5 large Hass avocados, halved and pitted
3. 3 tablespoons fresh lemon juice
4. 2 tablespoons finely chopped cilantro
5. 1 small onion, minced
6. 1 large garlic clove, minced
7. 1 jalapeño, with some seeds, minced
8. Salt

Directions

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.