guacomole batch 2

Last month I spent a week with family and we all took turns cooking and shared most of our meals together. On the first night one of my sisters made guacamole and everyone loved it. Normally I stay away from guacamole, because of having it once — years ago — and it was as bland as bland could be. Due to that experience, over the years I never had any desire to try it again, even with everyone telling me it’s delicious. This time I couldn’t stay away while watching my whole family fight over the bowl and eat the entire thing in seconds. Could it be that good? Really?

Yes. Yes it was!

I know there are many ways to make guacamole, and I’m sure they’re all terrific, but this is the one I put together after watching my sister make her version. I didn’t write down the quantities or exact directions at the time, but after making it at home since then, I’m happy with this combination.  (Note: My sister includes a finely chopped jalapeno in her version, but I did not add this to the guacamole I made.)

Due to this recipe and my recent lime marinade for chicken, I’m calling this the summer of the limes! I think next week I’ll make both the lime chicken and this guacamole on the same night. Top it off with a gin and tonic (extra lime) and it will be a delicious summer meal!



4 ripe avocados, pitted and fork-mashed

juice of 2 limes

1 teaspoon salt

1/2 of a red onion, finely chopped

handful of fresh cilantro, roughly chopped

lots and lots of garlic, sprinkled with salt and smashed and mashed until it forms a paste


Mix all together in a large bowl. Serve with hearty tortilla chips for dipping.

guacomole (1)

on a chip

guacomole (2)


My husband loves to eat. He loves all foods, especially flavorful foods. And spicy. Anything tasty. The man just really loves food!

Ages ago … over a dozen years ago … we purchased a cookbook and healthy lifestyle book written by a health guru who had a radio show at the time that we both listened to. I tried a few of the recipes and most of them came out well. My husband made the hummus and loved it. Years and years went by and we forgot about this cookbook, until a few weeks ago. I suddenly remembered a fish recipe that we liked, and knew it came from this cookbook. That’s when we remembered the hummus. So my husband got out the ingredients and made a batch.

This kind of recipe is perfect for him because there are few ingredients, you put them all in a blender (no cooking or additional pots and pan needed), it is a healthy snack, and he can make it exactly the way he likes it. And the best part, for me, is that the blender and all its parts go right in the dishwasher. Everyone is happy.

*Note: The original recipe came from Dr. Gabe Mirkin’s book, Fat Free, Flavor Full



1 can chick peas, drained

1 onion, chopped

2-3 cloves garlic, crushed

1 cup tomato puree

1/4 cup lemon juice

2 teaspoons cumin

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

black pepper


In a blender, puree the chick peas, onion, garlic, tomato puree and lemon juice. Stir in the spices and pepper. Taste. Adjust as needed (my husband spends about 5 minutes adding and tasting, adding and tasting, until it’s exactly the way he wants it). Garnish with cilantro and additional black pepper.

My husband toasts flour tortillas in a toaster oven. Once toasted, he breaks them into pieces to serve with the hummus.