Toasted Pumpkinseed Guacamole – a delicious recipe with Ingredients, avocados, red onion, fresh serrano chile, fresh cilantro, lime juice. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Directions
2
1. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, and pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a large bowl. Coarsely mash the avocado with a large fork or potato masher. Rinse the onion under cold water, shake off the excess water, then add it to the avocado along with the serrano, cilantro and lime juice.
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2. Scoop the pumpkinseeds into a food processor and pulse until finely ground. Scrape down the sides of the processor bowl, then run the processor until the seeds are a chunky-looking paste. Mix the paste into the avocado mixture. Taste and season with salt. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate - preferably for no more than a few hours.
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3. When you're ready to serve, scoop guacamole into a serving bowl and garnish with a sprinkling of pumpkinseeds and cilantro sprigs.
5
kcal
Calories
1
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Ingredients, 3 large ripe avocados, 1/2 small red onion, diced, 1/2 to 1 fresh serrano chile, seeded and finely chopped, and more.
Yes, Toasted Pumpkinseed Guacamole falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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