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dipEasyMexican

Guacamole with Toasted Pepitas

Elevated guacamole topped with crunchy toasted pumpkin seeds and pomegranate

⏱️ Prep: 15min🍳 Cook: 5min⏰ Total: 20min👥 Serves: 8🌡️ room_temp
✓ vegan✓ gluten-free

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. Toast pepitas in dry skillet over medium heat until puffed and golden, 3-4 minutes
  2. Halve avocados and remove pits, reserving one
  3. Scoop flesh into molcajete or bowl
  4. Add onion, cilantro, serranos, lime juice, and salt
  5. Mash to desired consistency (chunky is traditional)
  6. Place reserved pit in center to prevent browning
  7. Top with toasted pepitas and pomegranate seeds
  8. Serve immediately with warm tortilla chips

💡 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

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.

Also pairs well with:

tequilamezcalbeer