Guacamole – not vampire friendly

Warning: if you are a vampire or allergic to garlic, this recipe is not for you ūüôā

Up until about three years ago, I was really not avocado friendly, at all. I saw them as green grenades and to be avoided as though my life depended on it. As you get older your tastes change and I think this is one of the things that Im now ‘ok’ with, although it has been a process. Having been on¬†high protein and fat diet, made avocados on the top of my list for ‘good for you foods’, so I put on my big girls pants and decided to try to eat them more regularly. Its not all been green bliss but I have made some unique things with them, like avocado brownies (being honest, I really didn’t like them).

I came across inspired taste recipe not long ago and thought, ‘wow, this is a great base, how can I make it even better?’. I came up with a few ideas which I will share with you and will elevate your ‘guac’ to a whole new level and make it good for you! This will be your new go to recipe for guac, whether it be for snacks, a side dish or as part of your main meal!

I am a fan of garlic and have even used it for ear aches (add that to the list of things I never thought I’d do in the NLs). Through roasting garlic roast the flavour becomes a bit sweeter and more mild. Garlic contains powerful phytochemicals and nutrients, which¬† help fight off disease, including potent anti-cancer compounds, immune-strengthening molecules and heart disease-preventing antioxidants.

This this is easy but time consuming, its not a matter of throw it all in a bowl and in less than 5 minutes you have guac. Oh no, this recipe is for those who want a unique flavour sensation guacamole!



Makes: enough for 4-6 people   Prep time: 40 mins  Make time: 20 mins per batch  Total time: 1 hour

Required Ingredients:

  • 6 small ripe Haas avocados
  • 1 Plum or Roma tomato, deseeded and diced
  • 1 head of garlic
  • 1/4 cup finely minced onion (red onion also works) – deflamed
  • 1 lime – juiced
  • 1/2 lemon – juiced
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or more to taste
  • 1/2 teaspoon pepper
  • 1/4 teaspoon curry powder – medium
  • 1/4 teaspoon chilli powder – hot



Preheat over to 180C (350F). First you need to roast your garlic, this involves cutting off the top of the garlic (approx 1/4 in) so that you see the top of your garlic bulbs. Place the garlic head in the middle of a piece aluminium foil and drizzle over your 1 teaspoon of olive oil. Wrap the foil around the garlic and bake for 40 minutes. Allow your garlic to cool once roasted (around15-20 minutes) before handling, otherwise you are likely to burn yourself. Warning: roasting garlic will fill your house with the delicious smell of garlic.

Whilst your garlic is in the oven, put your minced onion in a bowl of water, this will remove the ‘flame’, ie the heat that you often get raw onions. This can be done for a minimum of 10 mins or the entire time the garlic is in the oven. Sieve out the water once deflamed.

You need to deseed and dice your tomato, this is done by taking out the middle of the tomato, the seeds and ‘watery’ bit of the tomato (left side of picture below) and then dicing it finely.


Now to make this truly garlicy yummy guac!

1. Cut the avocados in half and remove seed (with a spoon or knife). Score the inside of the avocado with a spoon and scoop out the flesh into a bowl. Add in your juices, I risked it and just squeezed them in and then spent 3 minutes telling myself off whilst trying to fish out lemon seeds.


2. Using a fork or potato masher (I find this easier), roughly mash the avocado. Guacamole should be chunky but this gives you the opportunity to make it as smooth or chunky as you like.


3. Add in all your spices, diced tomato, deflamed onion, and squeeze in your garlic. I literally take my garlic and squeeze, you’ll see the bulbs coming out, in all their roasted glory.

4. Give it a stir and you’ve now completed your tasty guacamole. I suggest you take a taste at this point and see if it matches your taste buds, does it need more salt, pepper, or chilli? If so, add it in and see how it tastes.


Serve immediately, I enjoyed it with homemade beef nachos and it was truly tasty. If you are not eating it immediately, plus cling film (plastic wrap) on the surface of the guacamole  to prevent air reaching it and refrigerate until ready to serve. If you do not put the cling film on the surface of the guac, the oxygen in the air causes oxidation which will turn the guacamole brown and lets be honest, no one likes brown guac!


Notes: Im really not a fan of hot or spicy food at all, AT ALL, if you want a hotter version of this recipe, feel free to add diced jalape√Īos (with or without the seeds) or up the powdered chilli/curry element to 1/2-1teaspoon of each. I found this with a bit of sour cream (staple in my life) worked well and wasnt an assault on the tongue.

I am also not a fan of cilantro, pieces of green sticking between my teeth? No thank you. The taste also annoys me, I know its a usual ingredient in guacamole but I leave it out! However, if you are a member of the cilantro fan club, please add in as little or much as you like.

Enjoy this yourself, serve at a dinner party or share with friends!¬†ūüôā

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