Pumpkin Seed Guacamole
Published by WW Norton
When the Spanish first arrived on the shores of Mexico, they were introduced to the countless foodstuffs that were native to the Americas. The Aztecs, who lived throughout the region, had been combining their indigenous ingredients, and one of their dishes was called ahuaca-mulli. A combination of two domesticated fruits, avocado and tomato, guacamole is still made in a similar way and has become a worldwide favorite. Pumpkin seeds were also a staple of the Aztecs, as squashes of all kinds were first domesticated in the Americas. Adding them to guacamole seems logical, as a homage to one of America’s first regional cuisines. Hass avocados turn from pebbled green to heavily black when ripe and change from firm to just yielding to the touch when ready.
Serves2 to 3 cups
Preparation Time20 min
OccasionCasual Dinner Party, Family Get-together, Game Day
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Taste and TextureCreamy, Hot & Spicy
Type of DishCondiments, Dip/spread
- 3 ripe Hass avocados
- ¼ cup freshly squeezed lime juice
- 3 plum tomatoes, seeded and finely chopped
- 1 small white onion, finely chopped
- ¾ cup (4 ounces) coarsely chopped pumpkin seeds, toasted
- ¼ cup freshly chopped cilantro
- 1 jalapeño pepper, seeded and finely chopped
- 2 cloves garlic, finely chopped
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- Tortilla chips
Using a sharp knife and starting at the stem end of the avocados, cut through the skin and flesh down to the pit. Work the knife around the pit to cut each avocado in half. Twist the avocado halves to separate them and remove the pit. Using a spoon, scoop the flesh from the skin into a medium bowl. Mash the avocados until they are a thick verdant puree with some small bits remaining. We often use a potato masher to make guacamole; its broad grid makes quick work of the necessary squashing. If you don’t have one, a fork will do the job.
Stir in the lime juice, then gently stir in the tomatoes, onion, pumpkin seeds, cilantro, jalapeño, and garlic. Avocados turn brown when they are exposed to oxygen, so your best bet for keeping them green is to add an acid—lime juice—and make the guacamole as close to serving time as possible.
Season with the salt and pepper and serve immediately or refrigerate for no more than an hour in an airtight container with plastic wrap directly on the surface of the dip. Serve with the tortilla chips or Vegan Black Bean and Pecan Tostada Stacks (page 277).
Cara Tannenbaum & Andrea Tutunjian