This is what you do when you bought a rock-hard avocado ten days ago, left it in a bowl to reach ripe perfection and then forgot about it so now it’s starting to look a bit old and tired. There are lots of different ways of doing guacamole and you can experiment with them, of course. This is what I do. Nice and simple.
About the ingredients:
Don’t try and do this with an avocado that’s firm. It won’t taste as good and the texture will be wrong. On the other hand, if the avocado is so past-it that it’s started to go black in parts don’t use it. It’ll probably taste OK but it’ll look really yucky and put you off the guacamole which should be bright and green and fresh.
- One avocado
- Juice of about half a lemon
- A nice fat garlic clove, crushed
- Something hot – chilli flakes, smoked paprika etc.
- Olive oil
- Salt and pepper
- Blender – or, at a push, a fork
Scoop out the flesh from the avocado. Put the lemon juice on it immediately (to stop it discolouring) and mash it up with the crushed garlic clove, plenty of salt and pepper and a glug of olive oil. The oil is there just to improve the texture – start off with a couple of teaspoonfuls and see if that’s enough. You don’t want it to be oily.
As with humous, I like to serve it with the paprika, chilli or cayenne pepper sprinkled on top because it looks delightful, then stir it all in when it comes to eating it.
Eat this quickly. It’s incredibly good for you.