My all-time favorite guacamole recipe is quick and easy to make, naturally gluten-free and vegan, and always the hit of a party.
Grab those ripe avocados, because today we’re talking about my all-time favorite easy guacamole recipe! ♡
I have made this guacamole literally hundreds and hundreds of times over the years, and my friends and family always rave about it. It’s made with all of the usual fresh ingredients you would find in a classic guacamole recipe, plus a dash of ground cumin, which I’m convinced rounds all of the flavors out perfectly. But the thing I love most about this guacamole recipe is that the ingredients are all perfectly balanced. It’s not too spicy, not too citrus-y, and it’s perfectly salted so that the avocados remain the stars of the show. (As they always should be a well-made batch of guac!)
Of course, there are a million ways to use put this guacamole recipe to delicious use as well. It’s perfect for spreading on toast and burgers, topping your tacos and nachos, loading up your baked potatoes and deviled eggs, filling your quesadillas and wraps, and serving alongside any number of Mexican dishes. But about 99% of the time, we just serve it up with a big bowl of tortilla chips (plus maybe some homemade salsa and a round of margaritas). And I’m telling you — this guac recipe is always, always a winner.
Let’s guac and roll!
The Best Guacamole Recipe | 1-Minute Video
To make this easy guacamole recipe, simply gather up the following guacamole ingredients:
Avocados: The riper, the better.
Diced red onion: I love the flavor of red onion in guac, but if you would like to make it a bit milder, just rinse and drain the chopped onion in water briefly before adding it to the avocados.
Greek yogurt or sour cream: if you’d like creamier guacamole
Chopped chipotle in adobo: if you’d like a smokier guac
Bacon or chorizo: because…yum
How To Store Guacamole
This guacamole recipe actually keeps really well in the refrigerator if stored properly! To store it, simply transfer your guac to an airtight container. Then place a piece of plastic wrap directly on top of the guac, and press it down with your fingers so that the plastic wrap is covering the entire surface area of the guac (keeping the air out, which will help prevent browning). Then just cover, and refrigerate for up to 1 week.