This classic homemade guacamole is the ultimate fresh and flavorful snack that comes together in minutes. I love how creamy avocados, zesty lime, and fragrant cilantro combine to make the perfect dip for tortilla chips, veggies, or as a topping for burritos and toast. It’s one of those easy recipes that never disappoints and always disappears quickly at any gathering.
Why You’ll Love This Recipe
I love this guacamole because it’s incredibly simple yet full of bold flavor. With just a few fresh ingredients, I can whip up a snack that’s healthy, satisfying, and versatile. I also like that it’s naturally gluten-free, vegan, and packed with nutrients. Whether I’m serving it for a party, adding it to tacos, or enjoying it as a quick afternoon treat, this guacamole always feels like the perfect choice.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
garlic
sea salt
avocados
lime
tomato
red onion
jalapeño pepper
fresh cilantro
ground cumin
Directions
I start by mincing a clove of garlic and mixing it with a little sea salt in a medium bowl.
Then I halve and pit the avocados, scooping the flesh into the bowl. I squeeze fresh lime juice over the avocados and mash them together with a fork until smooth but still a little chunky.
I finely chop a tomato (after removing the seeds), mince some red onion and jalapeño, and chop fresh cilantro leaves. I add all of these into the bowl with the mashed avocado.
Next, I sprinkle in a bit of ground cumin and mix everything together until well combined. I taste and adjust with a pinch more salt if needed.
I serve it right away with chips or fresh veggies and enjoy!
Servings and Timing
This recipe makes about 4 servings. It takes just 10 minutes from start to finish—no cooking required. Each serving is around 174 calories, making it a light yet satisfying snack.
Variations
I like to switch things up depending on my mood or who I’m serving:
For extra heat, I leave the seeds in the jalapeño or add more pepper.
When I want a milder version, I skip the jalapeño altogether.
If I don’t have lime, I use lemon juice—it gives a similar bright flavor.
Sometimes I add diced mango or pineapple for a sweet and tangy twist.
For a smoky note, a dash of smoked paprika works beautifully.
Storage/Reheating
I keep leftover guacamole in an airtight container with plastic wrap pressed directly onto the surface to minimize browning. It stays fresh for about 2–3 days in the fridge. I don’t recommend freezing it, as the texture changes once thawed.
FAQs
How do I keep my guacamole from turning brown?
I press plastic wrap directly against the surface of the guacamole before sealing the container. A little extra lime juice also helps keep it green longer.
Can I make guacamole ahead of time?
Yes, I often make it a few hours before serving and refrigerate it. I just wait to add the tomato until right before serving to keep it fresh.
What if my avocados aren’t ripe enough?
If my avocados are too firm, I place them in a paper bag with a banana for a day or two at room temperature to help them ripen faster.
Can I leave out the tomato?
Definitely. I sometimes skip the tomato for a smoother, creamier dip—it still tastes amazing.
What can I serve guacamole with besides chips?
I love using it as a spread on toast, a topping for tacos or burrito bowls, or even a dip for fresh veggies like carrots, cucumber, and bell peppers.
Conclusion
This classic homemade guacamole is one of my all-time favorite go-to recipes. It’s quick, fresh, and packed with flavor that always hits the spot. I love how easy it is to customize and how it instantly elevates any meal or snack. Once you make it from scratch, it’s hard to ever go back to store-bought!
This classic homemade guacamole is a fresh, flavorful dip made with creamy avocados, zesty lime juice, garlic, tomato, jalapeño, red onion, cilantro, and a hint of cumin. It comes together in about 10 minutes and is perfect with tortilla chips, veggies, or as a topping.
Ingredients
2 ripe avocados
Juice of 1 lime
1 garlic clove, minced
¼ teaspoon sea salt (or more to taste)
1 small tomato, finely chopped and seeded
2 tablespoons red onion, finely chopped
1 jalapeño pepper, seeded and finely minced (optional)
2 tablespoons fresh cilantro leaves, chopped
¼ teaspoon ground cumin
Instructions
In a medium bowl, mince the garlic and mix it with the sea salt.
Halve, pit, and scoop the avocados into the bowl. Add the lime juice. Mash with a fork until mostly smooth but still slightly chunky.
Stir in the chopped tomato, red onion, jalapeño (if using), cilantro, and ground cumin.
Taste and adjust seasoning with additional salt or lime juice if needed.
Serve immediately with tortilla chips, fresh veggies, or as a topping.
Notes
For extra heat, leave the jalapeño seeds in or add more minced jalapeño.
To make it milder, omit the jalapeño altogether.
If you don’t have lime, lemon juice works as a substitute.
Add diced mango or pineapple for a sweet‑and‑tangy twist.
A dash of smoked paprika can add a subtle smoky flavor.
