Description
This guacamole dip features a creamy avocado base elevated with swirls of smoked paprika and roasted garlic mixture for a unique texture and flavor pop.
Ingredients
Scale
- 3 large ripe Hass avocados, approx. 600 g total
- 0.25 cup fresh lime juice, plus extra to taste
- 0.25 cup finely diced red onion
- 0.25 cup chopped fresh cilantro, plus extra for garnish
- 1 small jalapeño, seeded and finely minced (approx. 15 g)
- 1.25 tsp fine sea salt, plus more to taste
- 6 large cloves garlic, unpeeled (approx. 30 g)
- 2 tbsp extra virgin olive oil
- 1 tsp sweet smoked paprika
- 1 tbsp fresh lime juice (for paprika mixture)
Instructions
- Preheat Oven and Roast Garlic: Preheat oven to 400°F (200°C). Place the unpeeled garlic cloves on a small piece of aluminum foil, drizzle with a small amount of olive oil, and wrap loosely. Roast for 20-25 minutes, or until very soft when squeezed. Let cool slightly, then peel and mash the roasted garlic to a smooth paste.
- Prepare Paprika and Garlic Mixture: In a small bowl, combine the mashed roasted garlic paste, 2 tablespoons olive oil, sweet smoked paprika, 1 tablespoon fresh lime juice, and 0.25 teaspoon fine sea salt. Whisk vigorously until the mixture is completely smooth and well combined. Set aside.
- Mash Avocados: In a medium-sized mixing bowl, scoop the flesh from all 3 large avocados. Using a fork or potato masher, coarsely mash the avocados to your desired consistency, leaving some chunks for texture.
- Combine Guacamole Ingredients: Add 0.25 cup fresh lime juice, finely diced red onion, chopped fresh cilantro, minced jalapeño, and 1 teaspoon fine sea salt to the mashed avocado. Gently fold all ingredients together until just combined. Taste and adjust seasoning as necessary.
- Create Smoked Paprika Ribbons: Transfer the prepared green guacamole to your chosen serving bowl. Spoon small dollops of the reserved red Smoked Paprika and Roasted Garlic mixture strategically over the surface. Using the back of a spoon or small knife, gently swirl the red mixture into the green, creating distinct, visible streaks without blending completely.
- Garnish and Serve: Serve the guacamole in a wide, shallow, dark-colored ceramic bowl to maximize visual contrast. Garnish generously with extra fresh cilantro leaves.
Notes
To achieve a milder onion flavor, soak the diced red onion in cold water for 10 minutes before adding. If the guacamole base is too soft and the ribbons are blending completely, try chilling the base for 15 minutes first to firm it up slightly before creating the ribbons. Fresh flat-leaf parsley can be used as a substitute if you dislike cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: No-Cook/Roasting
- Cuisine: American
Nutrition
- Serving Size: 0.25 cup (60 g)
- Calories: 155 calories
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg