Guacamole is so easy to make not to mention delicious. It goes well with Tex-mex and Mexican food, makes a beautiful dip for tortilla chips and a lovely addition to burgers or sandwiches. Try it with my Black Bean Enchiladas.
There are many many ways of making guacamole and none is more right than the others, in my opinion. What matters is that you like the end result, right? Sometimes I’m in the mood for super smooth guacamole and then I use my stick blender to purée the avocado. Guacamole needs some kind of acid added to avoid the avocados turning an unappetising brown. I use lemon juice, as it’s more readily available in my shops and I’m not ashamed to use the bottled stuff if that’s all I have on hand. I like to use garlic powder in my guacamole when I’m not in the mood for the power of raw garlic. Use whatever your mood dictates. I add crème fraiche to my gaucamole, as I like the creaminess, but you can omit it if you prefer.
I have not added an SP value for weightwatchers for this recipe as the size of the avocados has a big impact on the result.
- 2 ripe avocados
- 1 squeeze lemon juice
- 1-2 dashes of Tabasco sauce
- 1 garlic clove (or 1/4-½ tsp garlic powder)
- 1 heaped tbsp crème fraiche
- salt and pepper
Split each avocado in half, remove the pit and scoop the flesh into a mixing bowl. Using a fork, mash the avocado flesh to your desired texture.
Add lemon juice, Tabasco sauce, pressed garlic (or garlic powder, if using), crème fraiche, salt and pepper. Mix everything well and season to taste.