This is a great twist on guacamole, and I love all the "anti-cancer" ingredients. We had it as a topping on sprouted-grain English muffins this morning and it was a huge hit! Definitely a keeper.
Toasted mustard seeds, cumin, turmeric, and coriander infuse a Mexican classic with the flavors of India--as does serving it with crispy pappadums instead of tortilla chips.
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- Calories: 94
- Calories from fat: 83%
- Protein: 1.1g
- Fat: 8.8g
- Saturated fat: 1.1g
- Carbohydrate: 4.5g
- Fiber: 3.1g
- Sodium: 99mg
- Cholesterol: 0.0mg
- 2 ripe large avocados, halved and pitted
- 1 tablespoon lemon juice
- 1/2 to 1 tsp. minced Thai or serrano chile
- 1/2 teaspoon kosher salt
- 1/2 teaspoon minced garlic
- 1 tablespoon vegetable oil
- 2 teaspoons brown mustard seeds
- 3/4 teaspoon cumin seeds, coarsely ground with a mortar and pestle or spice mill
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 tablespoon chopped cilantro
- Pappadums* or tortilla chips
- 1. Scoop avocados into a bowl. Add juice, chile, salt, and garlic. Coarsely mash with a pastry blender or fork.
- 2. Cook oil and mustard seeds in a small covered saucepan over medium heat until seeds pop, 1 1/2 to 3 minutes. Remove from heat, stir in remaining spices, and let stand 2 minutes. Stir spice mixture and cilantro into guacamole. Serve with pappadums.
- *Find pappadums (wafer crackers made from lentils) in the international aisle of well-stocked grocery stores; cook according to package directions.
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