This creamy guacamole is simply perfect for dipping; it is silky smooth and has a pleasingly luxurious consistency that allows it to perch happily on the end of a nacho or slice of flatbread before being consumed to the utter delight of those who have partaken. Creamy guacamole is the polar opposite of my spicy guacamole, which is essentially a chunky side dish better suited as a filling or avocado salsa. So, whatever you want from your home made guacamole we’ve got you covered.
Guacamole is one case in which texture also has a big impact on flavour. By making the creamy guacamole all about the avocado (you’ll notice there is no tomato or onion) it’s easy to convey the depth and flavour of the fruit. Helped along by some shockingly good quality paprika I was given in Spain, this recipe manages to be both simple and flavoursome. The addition of fresh mint succeeds in lifting the dip a little, adding a slight sweetness.
Served alongside Mexican-inspired dishes like my Golden Ale Vegetarian Chilli or Stout Chilli, this creamy avocado guacamole really does come into its own. You might even like to dip a few quesadillas into it…
Do you have any favourite flavours you like to add to your guacamole, or are you a fan of having your avocado bear the load?
• 3 ripe avocados
• ½ tsp good quality sweet paprika
• ½ tsp chilli flakes
• Juice of 1 lime
• Handful of fresh mint
• 1 clove of garlic
• A generous pinch of salt
• Extra virgin olive oil
1. Pop everything except the olive oil into a food processor and blend until completely smooth. Transfer into a bowl (as colourful as possible), drizzle olive oil around the edge and sprinkle with extra paprika.
Cost: Ripe avocados can be found for a very good price indeed – since there’s a very fine line between a ripe avocado and a rotten avocado, grocers tend to want to sell them off quickly. Indeed, we got four for £1, one of which was rotten! With this in mind, you should be able to recreate this creamy guacamole for no more than £1.50.