Servings: 4 serving
Equipment
Ingredients
- 4 ripe avocados
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon caraway seeds
- 2 tablespoons warm water
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- Pinch of pink Himalayan salt or rock salt
- 10 sprigs fresh mint leaves
- 2 tablespoons freshly squeezed lemon juice
- Freshly ground black pepper to taste
- 1 tablespoon ghee, melted or coconut oil
- Optional: coconut sugar for garnish
Instructions
- Halve and pit 4 ripe avocados, then scoop the flesh into a medium-sized mixing bowl, taking care to preserve the integrity of the avocado pieces.
- Prepare the harissa by grinding 1 teaspoon of coriander seeds, 1 teaspoon of cumin seeds, and 1 teaspoon of caraway seeds in a spice grinder until fine. Mix with 2 tablespoons of warm water, 1 tablespoon of paprika, 1/2 teaspoon of cayenne pepper, and a pinch of salt in a small bowl to form a paste.
- In a separate small bowl, combine fresh mint leaves from about 10 sprigs, finely chopped, with 2 tablespoons of freshly squeezed lemon juice to infuse the mint flavor.
- Mash the avocado gently with a fork or potato masher to your desired consistency, being careful not to over-mash, as a chunky texture is preferred for a rustic, artisanal finish.
- Stir in the mint and lemon mixture, ensuring an even distribution throughout the avocado, to introduce a fresh herbal brightness to the guacamole.
- Add 1 to 2 teaspoons of the harissa paste to the avocado mixture, according to your tolerance for spiciness, folding gently to incorporate a warm North African essence.
- Adjust the seasoning by adding pink Himalayan salt or rock salt and freshly ground black pepper to taste, keeping in mind the sattvic principles of maintaining balance and moderation in flavors.
- Drizzle 1 tablespoon of either ghee, melted, or coconut oil over the guacamole, imbuing it with a subtle richness and mouthfeel.
- Garnish with additional chopped mint leaves, and, if desired, a sprinkle of coconut sugar for a slight sweet note to contrast the heat and savory elements.
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06/10/2024 12:05 pm GMT
