Mediterranean Guacamole

Lets make some Guac, but make it Mediterranean. 🥑

This is one of my favorite dips, but we’re loading it up with bold Mediterranean flavors—crispy chickpeas, pomegranate, feta, olives, walnuts, and fresh herbs. The key? Cold avocados. Trust me, chilling your avocados and veggies beforehand makes all the difference.

Here is how to make it:

1️⃣ Start with cold ingredients. Store avocados and veggies in the fridge for at least 2 hours before making this.


2️⃣ Prep the mix-ins. Finely dice ½ red onion, 1 jalapeño (remove seeds for less heat), and 1/3 cup fresh cilantro. Mince 2 garlic cloves.


3️⃣ Mash the guac. Cut 3 avocados, remove the pit and skin, and mash with juice of 1 lime, ½ tsp Aleppo pepper, and 2 generous pinches of salt. Keep it chunky or smooth—your call.


4️⃣ Make the crispy chickpeas. Toss 1 can of drained chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, and ½ tsp garlic powder. Roast at 400°F for 28-30 mins until crispy.


5️⃣ Load it up. Add 2 tbsp crumbled feta, ½ cup pomegranate seeds, 2-3 tbsp crushed toasted walnuts, 2-3 tbsp finely diced olives, a handful of fresh mint or parsley, and a drizzle of GOOD olive oil.

This would be perfect with your favorite vessel of choice (chips, crackers, veggies), as a sandwich spread, or crowned over any protein. 

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