Easy Guacamole Recipes
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.
Creamy Greek Guacamole
Recipe NameCreamy Greek Guacamole
Total Time1 hour and 20 minutes
- 215g tin chickpeas, drained and rinsed (130g drained weight)
- 1 garlic clove, chopped
- 1 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 flat-leaf parsley
- 80g feta cheese, crumbled
- 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.
- Cover the surface closely with cling film and refrigerate for 1 hour to allow the flavours to blend. Garnish with the reserved onion and the remaining parsley and feta cheese and serve.
- Stir 50g drained and finely chopped roasted peppers (from a jar) into the guacamole just before serving, if you like.
- For extra flavour marinate the crumbled feta in 1 tablespoon extra virgin olive oil and 1/2 teaspoon dried oregano for 10 minutes before stirring into the mixture.
- Don’t just dip! Roast halved and deseeded mini sweet peppers until tender and lightly charred. Cool, then fill each pepper half with a spoonful of the guac, scatter over chopped olives and drizzle with a little extra virgin olive oil.
- Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
- Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
• 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.
• 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.