Guacamole Party Dip or on Rye Bread for Brunch / by Seb Coman

This vegan dip is fast, easy to make and super healthy, and you’re not compromising on flavour!

There’s crunch from the cracker bread and seeds, a little acidity from the lemon juice… and some kick from the chillies and spices to balance it out. It’s super fast to make, fun to eat and oh so tasty! When you serve the guacamole on rye bread with tomatoes and blood oranges, it’s creamy, refreshing and delicious. The citrus and the hint of chilli really tie together the whole dish.

Simply serve in your favourite sharing bowls!

Simply serve in your favourite sharing bowls!

Watch the Full Recipe on YouTube here below:

It’s super fast to make, fun to eat and oh so tasty!

Ingredients

1 Ripe Avocado

Rye Bread

Cracker Bread (whole wheat, gluten free)

1/2 Red Onion (handful, chopped)

1/2 Lemon (its juice)

Extra Virgin Olive Oil

1/2 Spring Onion

Fresh Coriander (Cilantro) or Parsley

Goji Berries ((half a handful)

Seeds (e.g. Pumpkin)

1 Red Chilli

1 Blood Orange (Sicilian)

1 Tomato

Red Pesto

Paprika (Pimenton)

Cayenne Pepper

Sea Salt

Perfect for snacking

Perfect for snacking

Method

Just slice your avocado in half. Remove that big stone with the help of your knife. Just be careful please. Scoop out the flesh and get it into a medium or large bowl. Use a fork or a masher to start mash the flesh into a paste. Squeeze in about 1 teaspoon of fresh lemon juice - this will keep your avocado nicely green. Continue mashing, but don’t overdo it, as you still want taste some small chunks.

Finely chop half of a red onion. Add it to the avocado. Add some more lemon juice - about half a lemon in total. Add a small drizzle of extra virgin olive oil. Now season with only little sea salt. Give it a good mix.

Chop some fresh coriander (this is also called cilantro). If you don’t have that, just some some parsley instead. Chop a small spring onion, or salad onion. You’ll only use about half of it. Add it to the mixture.

Get yourself a few large and thin slices of a juicy organic tomato. Be sure the tomato is at room temperature that brings out the flavour - it should not come straight out of the fridge. Chop some chillies. If you want it to have some kick, then keep those seeds in.

Let’s make a fast and tasty oil drizzle. Place some paprika or pimenton in a little bowl or ramekin. Pour in a couple of teaspoons of proper olive oil. And just mix it all together.

Peel a Sicilian blood orange, and get yourself 2 nice segments. Slice them open into thinner segments - 4 in total. You can use a standard orange or tangerines instead of course.

Lightly Toast some whole wheat bread, you know the dark rye bread, the german kind.

Serve

And we’re ready to plate up the Brunch version of this dish.

Spread a little Italian red pesto on your bread slices. That will take the tomatoes to the next level. Arrange your tomatoes on top of the bread. Now the star of the show. Your refreshing guacamole. Spread it on fairly generously. Sprinkle a few crunchy seeds over it - that will give your dish a little texture. Place some chilli on it, for a little heat. Now, just decorate with some parsley or coriander or cilantro and with your juicy blood orange segments. Drizzle on just a few drops of the paprika oil, for a little tartness. Finally, add some goji berries.

Now, the second way you can serve this: As a snacking dip, for when you want to share a bowl with your friends.

Grab some paprika or pimenton. The smokey mild kind. You can mix in a little cayenne pepper powder for a spicy kick though. Break off some chunks of cracker bread. I’m using that gluten free whole wheat kind. Cover these with a little spice powder on both sides. Shake off any excess spice. And just serve the crackers and the guacamole in a couple of nice bowls. As before, add some spring onion, seeds, and goji berries to the guacamole - All those lovely trimmings! We’re just skipping the tomato, blood orange and red pesto for this version.

Ready for your friends to get dipping into!