Out of everything I’ve ever made or cooked—vegan or not—Guacamole is hands down the greatest crowd pleaser there is. Dinner party, house warming, birthday: it doesn’t matter what sort of gathering, people are going to love you. You literally can’t go wrong (except if the person doesn’t like avocado… which is too bad for them) and what’s more, it’s über easy to make. That also means that it’s über easy to remember too, so it’s no trouble to whip up at a moment’s notice when you don’t have your hands on a recipe.
One of my pet peeves about commercial guacamole is that companies often add cheese. This completely baffles me; it’s not like guacamole is bland without cheese, and who needs the extra calories and animal suffering anyway?
I’ve come across loads of recipes in cookbooks and online, but the best one I’ve ever learnt is from my cousin’s Chilean wife—no pen or paper involved.
- 2 ripe avocados
- 1 lemon
- 1 ripe tomato
- 1 small onion
- Cut the avocados in half and remove the stones. Scoop out the flesh, with a fork, into a medium bowl.
- Cut the lemon in half and squeeze the juice over the avocados. I use my fingers to strain out any pips (you know how I feel about dishes). I’d use the whole lemon, but you just have to make a judgement call on how lemony you want your guacamole and how juicy the lemon is to start with.
- Using the fork, mash up the avocado and then whip until there are almost no chunks.
- Dice the fresh tomato and onion and add to the mixture. Sometimes if I’ve bought spring onions to use for another dish, I save them from going bad in the fridge and add three, instead of a brown onion. Stir in the onion and tomato.
- Voila! That’s it. Seriously. The mixture will make a loaded small bowl (plus some extra to snack on during the process).