Easy Homemade Guacamole

Quick, easy and loaded with nutrients, this easy homemade guacamole recipe is the best! It’s made with just a handful of ingredients and is the perfect accompaniment to a variety of dishes. And, of course, it’s great with tortilla chips as a snack, too!

Avocado is one of my favorite foods. It was one of the very first foods I gave my children when they started eating solids and all three still love it today!

They still love plain avocado, but when I make this easy homemade guacamole, they can’t get enough. I know your’e going to love it, too!

Ingredients you need

Ingredient notes and substitutions

Avocado ~ The biggest component of guacamole is, obviously, avocados. They’re mild in flavor, creamy and buttery. Ripe avocados mash easily and can be transformed into this delicious guacamole dip in just minutes.

Avocados are incredibly high in fiber. They are also high in vitamin K, folate, vitamins B6, E and C and potassium. They are anti-inflammatory and are also know to have cardiovascular benefits due to the healthy fats they contain. [source]

To choose a perfectly ripe avocado, look for one with dark green to black skin with a slightly bumpy texture. It should yield to gentle pressure, but not be too soft or mushy. Remove the stem cap and the color underneath should be green or yellow.

Love avocado? Don’t miss my Vegan Avocado Toast, Avocado Bruschetta, Hearts of Palm Salad, or Massaged Kale Quinoa Salad.

Onion ~ I prefer red onion in guacamole for its vivid color and subtly sweet flavor. If you prefer white onion, go ahead and use that.

Tomato ~ I like to use a Roma tomato because they tend to have less seeds and less juice than a slicing tomato. They’re firm and hold up well in this creamy dip.

Jalapeño ~ Jalapeños are quite mild in spicy heat and give just enough kick to liven up this easy guacamole. I take out the ribs and seeds, which are the spiciest parts of the pepper, but you can leave them in if you want more heat.

If you like things quite spicy, try using a serrano pepper instead of a jalapeño.

Cilantro ~ I love cilantro and like to add lots of it.

If you are one of those people that can not stand the taste of cilantro, just leave it out. I don’t recommend substituting with parsley or dill or any other herb.

Lime juice ~ Lime juice not only helps keep the avocado green, it adds a bright, citrus flavor that complements the flavors of guacamole really well. I use at least the juice of one whole lime, but you can use more or less depending on your tastes.

Lemon can be used in a pinch, but I much prefer lime in this guacamole recipe.

Extras ~ Salt! You definitely need salt to enhance the other flavors.

I don’t care for garlic in my guacamole, but if you do, then go for it. Raw garlic can be a bit harsh, so I suggest a bit of garlic powder instead.

Fresh cracked black pepper can be a nice addition, as well, but isn’t necessary.

How to make the recipe

Mash the avocado flesh with the back of a fork or a potato masher until your desired consistency. You can make it almost perfectly smooth or leave some chunks in if you prefer.

Add the lime juice.

Mince the tomato, red onion, jalapeño, and cilantro and add it to the mashed avocado along with a sprinkle of salt.

Mix gently until well-combined.

Taste and adjust seasoning, if necessary.

How to serve

Guacamole was originally developed in Mexico, so of course, it pairs perfectly with all of your Mexican-inspired favorites like tacos, taquitos, burrito bowls, enchiladas, fajitas, vegan refried beans, and even TexMex style chili.

Spread it on a baked tostada shell and add any toppings you like.

And the easiest and most classic way to serve this easy homemade guacamole is with tortilla chips!

Storage and freezing

This easy homemade guacamole is best served immediately.

If you must make it ahead of time, try the following tricks for preventing browning.

• Use plenty of lime juice when making the recipe.
• Transfer to an air-tight storage container. Smooth out the top of the guacamole and carefully pour a very thin layer of water over the top. This will provide a barrier so the air doesn’t come in contact with the avocado. Store for up to 2 days. Pour off the water before serving.

I do not recommend freezing this chunky homemade guacamole. It will lose the fresh flavor and the tomatoes will turn the dip watery when thawed.

Pro tips and tricks

~ Use a perfectly ripe avocado. The skin should be dark green to black with a slightly bumpy texture. It should yield to gentle pressure, but not be too soft or mushy. Remove the stem cap and the color underneath should be green.

~ Use plenty of lime juice to help prevent the avocado from browning and to add bright, fresh flavor.

~ Dice the tomato, red onion, jalapeño, and cilantro very finely.

~ Taste and adjust seasoning to your liking.

~ This easy homemade guacamole is best served immediately.

FAQs

More vegan dip recipes

• Vegan French Onion Dip
• Mexican Bean Dip
• Vegan Queso
• Oil-Free Hummus
• Vegan Buffalo Chicken Dip