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Easy guacamole Recipes

Oct 28 2021
By Old El Paso

Whether it’s to get the evening started or enjoy as a side dish throughout the meal, guacamole is a must for your next Mexican feast! Try something a bit different with these easy guacamole recipes that mix things up and take you on a trip round the world, from Italy to America, Greece to Spain.

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CREAMY GREEK GUACAMOLE

Creamy Greek Guacamole
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    This creamy Greek guacamole packs all the taste of the Mediterranean in one delicious side dish!

    TOTAL TIME: 1 Hour 20 minutes

    SPICE LEVEL: Mild

    SERVES: 6 people


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    INGREDIENTS:

    215g tin chickpeas,
    drained and rinsed
    (130g drained weight)

    1 garlic clove

    11 small red onion, finely chopped

    2 tablespoons lemon juice

    2 large ripe avocados, peeled, stones removed and flesh chopped

    1/4 teaspoon salt

    3 tablespoons freshly chopped flatleaf parsley

    80g feta cheese, crumbled

    INSTRUCTIONS:

    • Place the chickpeas, garlic, onion (reserving 1/2 tablespoon for garnish), lemon juice and avocado in a food processor and pulse until almost smooth, scraping down the sides of the bowl as needed. Transfer to a serving bowl and stir in the salt and nearly all the parsley and feta cheese. Season with freshly ground black pepper, if you like.

    • Using the back of a spoon, spread a thin layer of the refried beans over each tortilla, almost to the edge. The refried beans help to hold the ingredients and tortillas together.
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    • You can’t make a good guac without ripe avocados. To test for ripeness, cradle the avocado in the palm of your hand – it should yield to gentle pressure, just like a ripe peach. Don’t squeeze too hard or you will bruise the flesh.

    • Very ripe avocados may have a few areas of discoloured flesh. Cut away and discard any big patches but don’t worry about smaller spots as they won’t spoil the look or flavour of the finished guac.

    • For a chunky guac, use the back of a fork, potato masher or pastry cutter to mash the flesh or just finely chop with a sharp knife.

More Delicious Guacamole Recipes

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    • If you prefer a creamy smooth guac use a food processor or blender – pulse briefly then scrape down the sides of the bowl or jug and pulse again. Take care not to over process or the guac may become sloppy.

    • Avocado flesh discolours quickly so don't prep until you are ready to mix with the other ingredients.

    • Cover the surface of the finished guac very closely with cling film or a layer of baking paper, pressed onto the surface. Any area exposed to the air will start to discolour.

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    • Chilling guac for at least an hour before serving will help the flavours to develop but if you’re short on time you can skip this step. Just make and serve. 

    • For the freshest taste, guac is best served on the day of making, but it will keep in the fridge for 2-3 days. If the surface has discoloured, just give it a good stir.

    • Give the guac a quick taste after chilling and before serving – you may find it needs little more salt or an extra squeeze of lime or lemon juice.

    • If you’re going for a hot guac with red or green chillies added, remember that the chilli flavour may become more intense with time. To cool down an over-spicy guac stir in another mashed avocado before serving.