Enjoy creamy, fresh homemade guacamole without onion or garlic that still has plenty of flavour.
Guacamole is so easy to make that it hardly requires a recipe. However, I thought I’d share how I like it, which is also suitable for those who can’t eat garlic or don’t enjoy onion breath. If you are eating Low-FODMAP, this recipe is also ideal for you.
Despite being garlic and onion free, this recipe has lots of flavour from the jalapeños and cumin powder.
Choosing your avos
The most important consideration for making deliciously creamy guacamole is to choose ripe avocados, not underripe or overly ripe.
Choose avocados that yield a little when you gentlely squeeze them in a cupped hand. Underripe, they won’t have any mashing potential, but overripe, they can be mushy and stringy, which can result in undesirably slimy guacamole—yuk.
So choose a yielding, dark-skinned avocado with vibrantly green flesh that can easily be mushed with a fork. And discard of any bruised or browned spots if your avo has them.
Now that you’ve got your avocados, it’s now a matter adding the remainder of your ingredients and get guacing.
- Fresh coriander
- Jalapeños (although optional)
- Cumin powder
Now, I know guacamole is also generally made with lime. However, here in New Zealand, they are harder to come by than lemons and significantly more expensive when they are. So, for this reason, I choose to use lemon to make guacamole. However, if you’ve got access to limes, feel free to swap it.
If you’ve chosen to make this recipe as you’re following a Low-FODMAP diet, note that 30 g of avocado is considered a suitable serving size, which is about 2 tablespoons of mashed avocado.
Enjoying your guac
If you don’t have digestive concerns, enjoy to your heart’s content with an awareness of how it feels to your body and satisfies your taste buds and hunger.
Avocado is high in fibre and health-promoting fats. So, there’s no need to skimp on your guac.
Enjoy it as a dip or spread in place of butter or a dollop on nachos. Yum!
- 2 medium ripe avocados
- 2-3 tablespoons lemon or lime juice approx. 1 lemon or lime
- 2 tablespoons finely chopped fresh coriander
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped pickled jalapeños optional
- ½ teaspoon salt adjust to taste
- ¼ teaspoon cumin powder
- Cut each avocado in half around the pit and carefully remove the pit.
- Using a spoon, scoop the avocado flesh into a medium bowl.
- Then mash the avocado with a fork or potato masher until you achieve your desired texture; completely smooth or with a few small chunks remaining.
- Then add all remaining ingredients and stir through to combine.
- Taste and add additional salt or lemon/lime juice, if necessary.
Want inspiration for other dips?
Check out my recipes for: