Easy Guacamole Recipe (5 Minutes)
Posted Oct 13, 2019, Updated Feb 10, 2024
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This quick & easy guacamole recipe is made with a handful of healthy ingredients and is ready in 5 minutes! This simple guacamole dip is our favorite appetizer and we always make it on tacos nights! Watch the video to learn how to make this guacamole recipe!
Guacamole is the reason I eat tacos (like these chicken tacos and these sweet potato tacos).
Or any type of Mexican food really. When I say I’m craving tacos, what I’m really communicating is, “Tonight I want to eat my weight in guacamole” (with some homemade salsa on the side for good measure).
I’ve been making this easy guacamole recipe for as long as I can remember. It is made with a handful of healthy ingredients and is ready in 5 minutes! This simple guacamole dip is our favorite appetizer and we always make it on taco nights!
Easy Guacamole Recipe: Ingredients & Substitutions
- Spices: If you notice, I opt for powdered spices in my guacamole (garlic powder, onion powder, etc). If you prefer the real thing (minced garlic, real onion) by all means go for it!
- Garlic powder: use fresh minced garlic instead.
- Onion powder: use finely chopped red onion (about ½ cup) in place of onion powder.
- Tomatoes: If you’re a raw mater-hater, then you can leave out the tomatoes. I think they add something special to this Homemade Guacamole, but they are easily omitted without effecting the taste in the slightest!
How to Make Guacamole
When I give this the title Easy Guacamole, I mean it. It only takes 5 minutes to whip up this guacamole recipe. However, it is preferable to let the mixture sit for a little while (15-30 minutes) so the flavors have a chance to blend.
But, to be honest, I usually just dive right in and throw flavor blending to the wind (because when it comes to guacamole I have zero self-control or patience)! SO let’s dive into how to make guacamole – and don’t forget to watch the video.
Mash the Avocados
First, use a fork or potato masher to carefully mash the avocados. Leave it a little chunkier than you’d like the final product to be, because it will get mashed more later on in the process as other ingredients are added.
Add Lime Juice & Spices
Next mix in the lime juice and spices and stir until evenly distributed.
Add Tomato, Cilantro & Onion
Next, add in the tomato, cilantro and onion (if you’re using onion and not onion powder)! Stir very gently until the ingredients are evenly distributed.
Chill
Cover the guacamole and let it set for 15-30 minutes, if desired. You can also make it ahead of time and store it in the refrigerator completely covered with plastic wrap.
Serve
Serve this guacamole with your favorite chips or veggies as an appetizer, or on the side of your favorite taco recipe!
Here are some yummy recipes that can be made and served with this easy guacamole recipe:
Store
Store this homemade guacamole in an airtight container in the refrigerator for up to 3 days. I discuss how to prevent browning in the FAQ section below. I don’t recommend freezing this recipe.
FAQS about this Guacamole Recipe
Nobody likes brown avocados, right?! So, if you choose to make this Easy Homemade Guacamole in advance, or have leftovers, here are a few tips to help prevent browning:
First, you need to understand why avocados turn brown:
Avocados turn brown because they contain an enzyme that causes the fatty acids in them to break down when exposed to oxygen. The broken-down fats become brown in color. There are two ways to keep this from occurring…
1) Preventing oxygen from reaching the avocado &
2) Slowing down enzyme function.
Here are some ways to accomplish these goals:
Store in an airtight container covered in plastic wrap:
Remember, the less oxygen that hits the guacamole, the better. So if you store it in an airtight container without extra room, there will be less places oxygen can reach the guacamole to cause browning.
Also, try covering the top layer with plastic wrap before putting the lid on. Press the plastic wrap on top of the guacamole to remove air bubbles and then put the lid on the container.
Use Lime Juice
Spritz some extra lime juice on the top layer before covering the guacamole in plastic wrap. Acidic conditions caused by lime (or lemon) juice drastically slows down the enzymes that cause browning. So making sure any areas of the guacamole that are exposed to oxygen are coated in lime juice before storing will help prevent browning!
Keep it cold:
Enzymes work faster in warmer conditions (to a certain point), so chilling your guacamole recipe in the refrigerator is a great way to slow down the browning process too!
If chips aren’t your thing, try fresh veggies! I love carrots, cucumbers, and raw broccoli to name a few.
I have doubled, tripled and quadrupled this recipe with excellent results.
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Quick & Easy Guacamole Recipe
Equipment
Ingredients
- 3 Medium Avocados
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ – 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1-2 Tablespoons lime juice
- 2 Tablespoons chopped fresh cilantro
- 2 small tomatoes deseeded and diced
Instructions
- Cut open avocados lengthwise, remove the pit, and use a spoon to scoop out the flesh into a medium-sized mixing bowl.
- Use a potato masher or fork and gently mash the avocado, leaving it a little bit chunky at this point.
- Add cumin, garlic powder, onion powder, ½ tsp salt, pepper and 1 TBS lime juice.
- If you would like your guacamole smoother, use a fork or your potato masher to mix in the spices as you mash the mixture. If you like your guacamole a little chunkier, use a rubber spatula to stir in the spices until well combined!
- Add cilantro and tomatoes and stir until combined.
- Taste and add extra salt or lime juice if needed!
- Let sit for at least 30 minutes at room temperature before Serving.
- You may place it in the fridge if making more than 30 minutes ahead of time. I recommend plopping a pit in the middle, adding a splash of lime juice to the top layer, and covering it very tightly with plastic wrap (so no air gets to the guacamole) in order to prevent browning.
- Serve at room temperature or cold, whichever you prefer!
Video
Notes
- Spices: If you notice, I opt for powdered spices in my guacamole (garlic powder, onion powder, etc). If you prefer the real thing (minced garlic, real onion) here’s what I suggest:
- Garlic powder: use minced garlic.
- Onion powder: use finely chopped red onion (about 1/2 cup) in place of onion powder.
- Tomatoes: If you’re a raw mater-hater, then you can leave out the tomatoes. I think they add something special to this Easy Homemade Guacamole, but they are easily omitted without effecting the taste in the slightest!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really like this recipe. I used 2 Hass avocados since I have had trouble in the past with other varieties either being underripe or overripe. Since this variety changes color, there is no guess work involved. I used a little less spices since I only had 2 Hass avocados which are smaller than other varieties. I omitted the black pepper and tomatoes. I used dry, organic cilantro.
What’s the purpose of putting a pit in the middle when storing?
It’s not required, but it helps prevent browning.
I loved this! But I added some red onion chopped finely.
I use a little salsa instead of tomatoes for an extra kick. Also I completely cover the top with a thin layer of sour cream or plain yogurt until serving time to prevent browning. Then just stir it in for an extra creamy guacamole.