Yes, and first off, I would just like to profess my utter and undying love for avocados. A moment please.
Thank you. That is all.
For guacamole, it's easy to instantly think "Mexican!" when you're adding ingredients, but you can also branch out and jump to a different continent for some avocado inspiration. Today, we're going Mediterranean.
First you need to roast some garlic. Go ahead and roast this entire batch, but you'll only use a couple of cloves for your guacamole. Save the rest to add to other recipes, or just smear it on crusty bread, dig in, and avoid large crowds for a couple of hours.
Peel every clove in a head of garlic. Then put them in a piece of foil drizzle with a tablespoon of olive oil, and wrap up the foil tightly. Cook this at 325 degrees for about 30 minutes, or until the garlic is really golden brown. This is making the garlic less garlic-y and more sweet. Its absolutely delightful.
Then take 2 of your golden delicious roasty garlic cloves and smash them up on your cutting board with your knife into a puree.
In a bowl, mash 3 large avocados and mix in your garlic really well.
The mix in the following ingredients:
half a lemon, juiced
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
3/4 teaspoon cayenne
1/2 teaspoon cumin
1/2 cup roasted red bell peppers, chopped small (out of the can or fresh- no judgment)
2 tablespoons chopped fresh parsley
And if you like your dips spicier, add double your cayenne pepper and add a clove of chopped, raw garlic. Mix everything up nicely and serve with pita bread and fresh slices of cucumber. Hell. To. The. Yes.
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