This easy guacamole recipe is the ultimate crowd pleaser dip! It’s made with fresh ingredients, incredibly flavourful, and takes just 15 minutes to whip up.
Mexico is one of my favourite places in the world for so many reasons, but the food definitely ranks at the top of the list. I’ve gotten into this in full detail in both of my Tulum guides. First, our adventure staying in the town. Then, when we stayed on a hotel on the beach in Tulum. The food is beyond anything I thought it would be. And with every single meal, I had guacamole.
This is not guacamole with mango or pineapple added, nor is it guac with peas smashed in with the avocado or any other tricks and swaps. This right here is a classic, easy guacamole recipe that reminds me of my travels in Mexico. It’s fresh, creamy, and if you’re anything like me, you will also want to have it with every meal.
Why You’ll Love This Easy Guacamole Recipe
- Simple and authentic. This is a no-muss, no-fuss guacamole recipe just like the kind they serve in Mexico. It’s a classic!
- Instant crowd-pleaser. Make this easy guacamole for a party and watch it disappear! No one can resist the creamy texture and zippy flavour.
- Serve it with anything. Keep it simple and pair it with tortilla chips, layer it in taco dip, or serve a dollop with black bean and corn quesadillas. There are endless options!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Ripe avocados – You want a nice and ripe avocado. When you press into it, it should give a bit and leave a slight indentation. If it is soft and squishy, it’s better used in a smoothie or this creamy vegan avocado dressing.
- Jalapeño
- Tomato – Roma tomatoes are my favourite here because they have fewer seeds than many other varieties.
- Lime or lemon juice – This brightens the flavour and helps slow the browning of the mashed avocado. Use freshly squeezed juice for the best results.
- Cilantro or parsley– Cilantro is the classic choice, but if you don’t like it, you can use parsley.
- Red or white onion – If you’re not a fan of strong onion flavour, you can let the onion sit in the lime or lemon juice while you prep the rest of the ingredients. This will mellow them a bit.
- Sea salt and black pepper
- Ground cumin
How to Make Guacamole
- Mash. Use a fork, potato masher, or a pastry cutter to coarsely mash the avocado in a bowl.
- Combine. Mix in the remaining ingredients.
- Mingle. Let the guacamole sit for about 15 minutes to allow the flavours to mix, mingle, and meld!
My Favourite Ways to Use Guacamole
- A dip. Perfect with tortilla chips, crackers, or vegetables.
- On toast. Hello, upgraded avocado toast!
- In a wrap. Can you say wrap heaven? I love it with this marinated tofu, veggies, and greens.
- In a Mexican-inspired bowl. Pair it with rice or quinoa, black beans, corn and salsa in a vegan burrito bowl.
- On top of a burger. These easy grillable veggie burgers would be fantastic.
- With any Mexican recipe. We’re talking vegan enchilada casserole, jackfruit tacos, and more.
How to Store Guacamole
Guacamole is best fresh, but leftovers will keep in an airtight container in the refrigerator for up to 3 days. If it browns a bit, know that your guac is still perfectly safe to eat—just not quite as pretty!
I’ve tried several of the options floating around the internet for keeping guacamole from browning and in my experience, sticking the pit into the container seemed to work best. I’ve also added cold water over well-packed guacamole and while it kept the guacamole bright and green, it did make it watery.
More Crowd-Pleasing Dip Recipes
- Pretzel Dip
- Vegan Spinach Artichoke Dip
- Perfect Homemade Hummus
- Vegan Whipped Feta Dip
- Roasted Cauliflower Hummus
Easy Guacamole
Ingredients
- 1 ½ large ripe avocados 531.55g, pitted and peeled
- 1 jalapeño/chili chopped
- 1 medium tomato diced
- 2 tablespoons freshly squeezed lime/lemon juice
- 2 tablespoons chopped cilantro or parsley
- ¼ red or white onion 50g
- ½ teaspoon sea salt
- pinch black pepper
- ½ teaspoon cumin
Instructions
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In a large bowl, add the peeled and pitted avocados. Use a fork, potato masher or a pastry cutter to mash the avocado into rough chunks. Don’t over mush it especially if you want it chunky.
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Add in the rest of the ingredients and mash together to combined and until well mixed.
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Let it sit for about 15 minutes for the flavours to meld together, then serve! Enjoy!
Notes
Nutrition
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