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Mexican

Guacamole with Toasted Pepitas

Elevated guacamole topped with crunchy toasted pumpkin seeds and pomegranate

dipEasyMexican
Prep15 minCook5 minTotal20 minServes8Temproom_temp
✓ vegan✓ gluten-free
Recipe
Ingredients
  • 4ripe avocados
  • 0.5 cupwhite onion(finely diced)
  • 0.25 cupcilantro(chopped)
  • 2serrano chiles(minced)
  • 3 tbsplime juice(fresh)
  • 0.5 cuppepitas(raw pumpkin seeds)
  • 0.25 cuppomegranate seeds(optional)
Instructions
  1. 1Toast pepitas in dry skillet over medium heat until puffed and golden, 3-4 minutes
  2. 2Halve avocados and remove pits, reserving one
  3. 3Scoop flesh into molcajete or bowl
  4. 4Add onion, cilantro, serranos, lime juice, and salt
  5. 5Mash to desired consistency (chunky is traditional)
  6. 6Place reserved pit in center to prevent browning
  7. 7Top with toasted pepitas and pomegranate seeds
  8. 8Serve immediately with warm tortilla chips
Notes
Pro Tips

Use perfectly ripe avocados. Keep the pit in the bowl to prevent browning. Toast pepitas until fragrant but not burnt. Pomegranate is optional but stunning for presentation.

History & Origin

Guacamole dates back to the Aztecs, who called it āhuacamolli (avocado sauce). This elevated version adds toasted pepitas (pumpkin seeds), which were a protein-rich staple in Mesoamerican cuisine for over 7,000 years. Pomegranate seeds add color and a burst of sweetness.

Pairs Well With
tequilamezcalbeer
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Mexican◆Easy