As well as a jar of homemade hummus I always like to have some guacamole on the go too. It’s so handy to put on rye bread for a quick lunch and makes a great accompaniment to loads of meals. It’s also really tasty to have as a starter or snack with some quinoa and lentil crisps or kale chips (recipe to follow). You can even use it as a spread which makes a healthy alternative to butter or mayo on sandwiches and it livens up any salad. It’s so easy to make and once you’ve started making your own you’ll realise how much better it tastes than any shop bought ones. This recipe makes about one big jar and it usually keeps in the fridge for a couple of days.
2 ripe avocados
Some chilli flakes
Salt and pepper ( I like to use Himalayan pink salt – don’t be paying over the odds in health food stores, you can get this from Home Bargains!)
Garlic / Cherry tomatoes (chopped up) / Olive oil / Chopped onions
Cut the avocados in half and scoop into your blender or food processor.
Squeeze in the lemon and lime (I do this using the Mexican elbow Ali got me for Christmas which makes it easy peazy) and if you’re using oil and garlic put these in now and blitz it for about 30 seconds. If you don’t have a blender it can be easily mashed up with a fork.
It should come out nice and creamy (if you’re mashing by hand it will be a bit chunkier but still just as tasty) then just sprinkle in salt, pepper and chilli flakes! If you’ve chosen to use tomatoes and/or onions stir these in at the end. There are loads of variations on this recipe so if you add other chopped veg or spices in your recipe leave us a comment below and we’ll give it a try!