Guacamole with Toasted Cumin Seeds
  • Cooking Time: 2 mins
  • Servings: 4-6
  • Preparation Time: 10 mins
  • 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
  1. 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
  2. Add remaining ingredients and combine. Taste, adjust salt, and serve
  3. Enjoy!
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!