Whipped Guacamole
To be completely honest, I hardly ever actually make food for myself using recipes. It’s kind of funny then that I spend so much time testing and developing recipes for this site. Creating recipes though is how I am able to hopefully get these platefuls of my ideas to a table near you. I know everyone has different levels of experience and comfort in the kitchen, so my aim is to create approachable guides to making delicious and nourishing dishes that make you want to get cooking in the kitchen. Developing your cooking skills, no matter what level you may be at now, can only lead to good things.
Anyway. This guacamole would be my go-to guac if I were to have a recipe for it. Which I guess I do now. It’s balanced with all the right flavors; rich, bright, spiced, herby, tangy. It’s also unique in that instead of mashing, it is whipped up in a food processor resulting in an ultra light and creamy texture. For me at least, it makes for the perfect pairing with crispy crunchy tortilla chips.
A little about the star of the show here:
I know you know avocados are considered ‘healthy’, but do you know why they have been able to achieve this stately status? It is mostly because they contain lots of ‘good’ fats. Avocados are full of unsaturated, mostly monounsaturated, fats. Research has established strong associations with unsaturated fat intake and decreased blood cholesterol levels, and lower risk of heart disease and type 2 diabetes. No matter where you are in your life in terms of health or age, choosing health-promoting foods everyday like avocados is always a good idea.
Like anything, there is such thing as too much of a good thing. So even though avocados are packed with healthy fats, more is not necessarily better. These delicious green fruits are best enjoyed just like everything else; in moderation. And here is an easy and delicious way to do just that. So, let’s make some guac!
Whipped Guacamole
Makes ~1.5 cups
3 ripe avocados
1 clove garlic
2 tbs. fresh lime juice
¼ cup lightly packed cilantro leaves
¾ tsp. ground cumin
salt to taste
Slice avocados in half, and remove the seed. Scoop the meat into a food processor. Mince or grate the garlic with a very fine grater (I like Microplanes). Add garlic and the rest of the ingredients into the processor. Pulse and blend, pushing down with a spoon or spatula as needed, until the guacamole is very smooth.
Serve however you like! (I devoured this batch with my favorite tortilla chips, multi-grain Tostitos) Store any extras in a container in the fridge with plastic wrap pressed onto the surface. It will keep for a few days and the blending actually keeps the guac greener for much longer than the traditional mashing technique. Perhaps because the acid from the lime is more homogeneously distributed throughout?
Notes: I used 2 big pinches of salt for my guac, but everyone’s salt preferences are different. You could try one big pinch, blend the guacamole, and then taste and adjust as you like. Add another clove of garlic if you want it spicy and garlicky. If you don’t have a lime on hand, lemon juice will do just fine.