3 avocados, 1 red onion, 2 garlic cloves, 1 chilli, lime juice and 20 minutes in the Thermomix®. The result is a guacamole that stays chunky enough and does not turn into a smooth puree. The trick is in the order: chop the onion and garlic first, then fold in the avocado briefly. Two recipes, four servings, ready to serve straight away.
Guacamole Dip with the Thermomix®
Ingredients 0 / 7 ✓
- 1/2 bunch coriander
- 2 avocados
- 2 tsp lemon juice
- 1 tsp salt
- 1 pinch brown sugar
- 180 g natural yoghurt (3.5% fat)
- 1 tsp chilli flakes
Instructions 0 / 3
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1
Prepare the coriander.
Wash the coriander, shake dry, add the leaves to the mixing bowl and chop for 3 sec / speed 8. Scrape down with the spatula.
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2
Blend the avocados with the other ingredients.
Halve the avocados, remove the stones with a tablespoon and add the flesh to the mixing bowl. Add the lemon juice, salt and sugar to the mixing bowl and blend for 8 sec / speed 7.
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3
Stir.
Add the yoghurt and chilli flakes to the mixing bowl and mix for 10 sec / speed 2.
Tip: Coriander can be replaced with parsley.
Nutrition per serving
Why the order in the mixing bowl matters
If you add everything at once and press speed 5, you get green mush. Guacamole is all about texture: finely chopped onion and garlic, but still-visible pieces of avocado. That is why we chop the chilli, garlic and red onion first (3 seconds, speed 8). Then the avocados and tomatoes go in and are folded together for just 5 seconds at speed 5.
5 seconds at speed 5 is the upper limit. If you blend for 10 seconds, you end up with puree. Better to stop after 3 seconds, check the texture and add another 2 seconds if needed. The spatula helps push the mixture down from the sides after each run.
How to tell when an avocado is ripe and how to prepare it
The avocado should give slightly when pressed, but not feel mushy. Hard avocados produce a fibrous, flavourless guacamole. Cut away any brown patches on overripe avocados generously, otherwise the whole bowl will taste bitter.
To remove the stone, halve the avocado, fix the stone with a firm knife blow and twist it out. Scoop the flesh out of the skin with a tablespoon. Quarter the 100 g of tomatoes and add them together with the lime juice, salt and pepper.
How to stop it turning brown
Guacamole turns brown in the air because the enzymes in the avocado react with oxygen. The lime juice in the recipe (1 tbsp) slows this down but does not stop it completely. If you are not serving the guacamole straight away, press cling film directly onto the surface with no air pockets. This keeps it green for 4 to 6 hours.
Placing the avocado stone in the bowl does not help. That is a myth. Only the area directly beneath the stone stays green because no oxygen can reach it there.
Two recipes: classic and a yoghurt dip version
On this page you will find two guacamole recipes. The classic version with chilli, garlic, onion and tomato is closer to the Mexican original. The dip version with coriander and 180 g of natural yoghurt is milder, creamier and works well as a spread or with raw vegetables.
Both recipes make 4 servings and are ready in under 20 minutes. They go well with tortilla chips, quesadillas or fresh baguette.
Adjusting the heat and other variations
More heat: Use a fresh jalapeño instead of 1 dried chilli. If you want it even hotter, leave the seeds in.
Less heat: Leave out the chilli and use 1 tsp of smoked paprika instead. It adds flavour without the burn.
With mango: Cut 100 g of ripe mango into small cubes and stir in by hand after blending. Works especially well with the yoghurt dip version.
More dip recipes: Date dip, green dip or asparagus pesto.
Can I freeze the guacamole?
Yes, but the texture will suffer. Frozen guacamole becomes more watery after thawing and loses its chunky texture. Freeze it flat in a freezer bag and use within 2 months. To thaw, leave it in the fridge overnight and give it a stir before serving.
Why does my guacamole taste of nothing?
Usually it needs more salt. Avocado requires more salt than you might expect. Also: use ripe avocados and do not skip the lime juice. The acidity is what brings the flavour out.
Goes well with: Nachos.
