Cumin-Spiced Guacamole Dip

During culinary school, I spent some time working at a restaurant in New York City. The work was grueling, with the whole day spent on my feet in a sweltering, pressure cooker of a kitchen.

But one of the responsibilities I took pride in was making the guacamole. Each time, I’d go through the steps of mashing the avocado, toasting the cumin and chopping the vegetables and herbs. If it didn’t taste the same every time, it would go straight to the garbage (to the displeasure of the sous chefs).

This simplified version is true to the one we made in the kitchen, but I eliminated some fussy steps to make it easier to get on the table. Serve with chips or in tacos, burritos and salads.

Cumin-Spiced Guacamole Dip

2 ripe Hass avocados
1/2 small red onion, chopped
1 large plum tomato, seeded and chopped
1/2 jalapeno, finely chopped (optional)
1/4 cup chopped cilantro leaves
3/4 teaspoon ground cumin
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt

Yield: 4 to 6 appetizer servings


1. Cut the avocados in half lengthwise and remove the pits. (To remove the pits, strike them with the blade of a knife and then gently twist so the pit comes out.) Scoop the avocado flesh into a medium bowl.

2. Add the red onion, tomato, jalapeno (if using), cilantro, cumin, lime juice and salt. Using a large spoon, mix the ingredients together, gently mashing the large pieces of avocado so that they become smaller chunks.

3. Cover and refrigerate until ready to serve.


Photo Credit: Nickolay Stanev/

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