Guacamole with Toasted Cumin Seeds
"Recipe from NYT Cooking"
Serves 4-6 | Prep Time 10 mins | Cook Time 2 minsWhy I Love This Recipe
So I was cooking for company one day and for the main course I was making a curry. I wanted to make an appetizer that followed the Indian theme and I didn't feel like making samosas. I came across this recipe on NYT Cooking and it sounded perfect.
While it's still pretty similar to tradition guac, and I wouldn't quite call this an Indian dish, adding the toasted cumin and subbing the tortilla chips for pita chips/naan made it make sense for our meal.
Highly recommend it if you are bored of your usual guac!
Ingredients You'll Need
3 ripe avocados, halved and pitted
1 small tomato, chopped
1 small red onion, finely diced
½ cup chopped cilantro
1 jalapeño, minced (seeded for a milder flavor)
¼ to ½ teaspoon toasted cumin seeds, ground if desired
½ teaspoon kosher salt, or to taste
½ teaspoon freshly ground peppercorns
Juice of 2 limes
ground cumin to taste
Directions
Cut avocados into small dice. The easiest way to do this is to cross-hatch the flesh with a paring knife while still in the skin, then scoop out into a bowl
Add remaining ingredients and combine. Taste, adjust salt, and serve
Enjoy!
Pairs Well With
Tortilla chips or homemade naan
