the pulp of two avocados
the juice of two limes
1 clove garlic
1 small tomato, diced
1/2 cup red onion
1/2 teaspoon ground roasted cumin
2 tablespoons sour cream
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Mash the avocado with a
potato masher. Using a fork, whisk in the remaining ingredients except for
the sour cream. (Or you can do it in the food processor for an even
silkier texture.) Let stand at room temperature for 15 minutes. Whisk in
the sour cream, and you are ready to serve.
Note: The lime juice in this recipe will keep the guacamole from turning
brown and brings it a much more interesting flavor than lemon juice. The
sour cream turns it to satin. Serves 4-6.
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