- 2 teaspoons cumin seeds
- 4 avocados, halved and pitted
- 1 garlic clove, finely grated
- ½ teaspoon chili powder
- Juice of 3 limes
- ⅓ cup chopped fresh cilantro
- Flake salt, such as Maldon
- Tortilla chips, for serving
In a small dry skillet over medium heat, toast the cumin until fragrant, about 3 minutes. Transfer to a mortar and pestle, and grind into a powder.
Scoop the avocado flesh into a medium bowl, and coarsely mash with a fork. Add the garlic, chili powder, lime juice, and cilantro, season with salt, and stir to combine. Taste and adjust seasoning as needed.
Serve the guacamole with tortilla chips, on tacos, or with eggs, grilled meats and seafood, and more. To store any leftovers, squeeze a little lime or lemon juice onto the guacamole, stir to combine, and immediately seal in an airtight container so it does not oxidize. Keeps for up to 2 days in the refrigerator.