This recipe was created out of necessity and sheer laziness. I had almost no food and it was cold and rainy and generally gross outside, so I wasn’t about to venture to the grocery store. I mean, I had some food, but no food that really goes together or can make a dish on it’s own. My fridge had a sad couple of pears, some avocados, one and a half pomegranates, some cloves of garlic, a half of a purple onion, some butter, assorted condiments, sparkling cider and some water.
But this situation turned into a delicious intersection of creativity and opportunity, and it bore something delicious: pomegranate guacamole. This is officially my new go-to seasonal vegan dip/appetizer/orderve concoction. And it’s relatively easy. (Honestly, chopping the garlic is the worst part, and you can substitute pre-minced garlic or garlic powder if you want. Go ahead, I won’t judge.) The ingredients and amounts are based on what I had on hand, so adjust accordingly. This pom guac makes a lovely addition to a potluck or small get-to-gether, and can easily serve four to six people.
- 5 avocados
- 1 1/2 pomegranates (2 is so fine)
- 1/2 purple onion finely chopped
- 1 bulb of garlic minced (so, all the cloves)
- 3 teaspoons of lime juice (sub lemon in a pinch)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (for a moderate kick)
Remove all the the seeds from the pomegranates and set aside. Finely chop the purple onion, mince the garlic, and add to the pomegranate. Remove the meat of the avocados and place them in a large bowl. Mix in the pomegranate, onion and garlic with the avocado. (I just used a spoon because my avocados were very ripe, but use a mixer or blender if the avocado is stubborn.) Add the lime juice, salt, black pepper and cayenne pepper. Try it, and add more spices to taste. Keep mixing the guacamole until it’s smooth. Well, smoothish. Some lumps are so fine. It should probably look kinda like this:
Serve with tortilla chips, as part of a burrito or other Mexican dish, on a sandwich or with whatever your little taste buds desire. I ate mine with some pita chips I made from 2 random loaves of pita I had lying around from when I made falafel the other day. Ya know, whatever works.
Tip: Put the avocado pits in with any leftovers to keep the avocado from turning brown.
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