Guacamole 4 ways

1.Roasted bell pepper Guacamole

The perfect summer dip or to spread on avocado toast. Vegan & Gluten-Free.
Author: Oganikku Pantry (Tawfiq)
Category: Sides, Dips

Ingredients:

  • 2 cups cherry tomatoes, halved (I used an assortment of baby heirloom tomatoes from Trader Joe’s)
  • 1 teaspoon olive oil
  • salt/freshly ground pepper
  • 4 large, ripe avocados
  • ¼ cup finely chopped red onion
  • 1 garlic clove, minced
  • 1 lemon, juiced
  • ½ cup finely chopped basil

 Instructions:

  1. Preheat the oven to 425 degrees F.
  2. Toss the halved red bell pepper with olive oil and a generous pinch of pink salt and freshly cracked pepper.
  3. Place bell peppers in a single layer on a baking sheet and roast for 20 – 25 minutes until the soft.
  4. Remove from oven and let cool completely.
  5. Halve and pit the avocados, then place in a large bowl along with the red onion, garlic clove, lemon juice and pinch of salt and pepper. Using a fork or a food processor gently mash/combine/pulse the ingredients together, leaving a few chunks of avocado.
  6. Add in the basil and the roasted bell peppers and gently fold together.
  7. Spread the guacamole onto a platter or dish and top with the rest of the roasted bell peppers, drizzle some olive oil.
  8. Serve with vegetables, tortilla chips, pita chips or spread on bread for a heavenly delicious guacamole toast.

2. Spicy hummus guacamole

Author: Oganikku Pantry (Tawfiq)

INGREDIENTS:

  • 2 ½ tablespoons tahini
  • 3 tablesoons olive oil
  • 3 tablespoons lemon juice
  • 1 large hass avocado
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 15 ounce can chickpeas (skins removed for extra creamy hummus)
  • 2 tablespoons water
  • fresh ground black pepper
  • red chili flakes

 INSTRUCTIONS:

  1. In a food processor, pulse and blend together olive oil, lemon juice, avocado, garlic, salt, cumin and the tahini. Run until completely creamy.
  2. Add the chickpeas and continue to process until completely smooth. Add water, a bit at a time until it reaches your desired consistency. Taste and adjust the seasonings. I added a little bit more lemon juice and salt.
  3. Transfer to a bowl and garnish with additional olive oil, fresh ground black pepper, and red chili flakes.

3. Edamame, cilantro guacamole

INGREDIENTS:

  • 1/3 avocado
  • 20 fresh edamame pods
  • 1 tsp sesame seeds
  • 2-3 fresh coriander
  • 1 lemon wedge
  • sea salt & pepper, to taste

INSTRUCTIONS:

  1. blanch edamame in boiling water for 2-3 minutes to cook.    drain & set aside.
  2. toast sesame seeds and grind together with fresh coriander  & a pinch of sea salt in a mortar & pestle.
  3. add edamame to the mortar & pestle and mash gently, so they start to break up but maintain some of their plump shape.
  4. in a separate bowl, mash the avocado with a fork.  add edamame & cilantro mixture to the mashed avocado, and use a fork to gently combine.
  5. top with a generous squeeze of lemon juice and salt & pepper, to taste.
  6. serve with tortilla chips

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