Chunky Guacamole with Cumin


Photography by Bruce Barone

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

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 jalapeņo, 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, jalapeņo 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.