Go Back Email Link
–+ servings
bowl of macamole (guacamole) with cilantro and 2 avocados

Super guacamole (Macamole)

Jani H. Leuschel
Fresh-tasting avocado dip punched up with maca powder, cilantro, and shallot. Naturally vegan!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Appetizer, Dip, Side Dish, Snack, Starters
Cuisine Southwestern
Servings 6
Calories 179 kcal

Equipment

Ingredients
  

  • 1 clove garlic small
  • 2 Tablespoons shallot coarsely chopped
  • ¼ cup cilantro lightly packed
  • 1 Tablespoon lime juice
  • 1 Tablespoon green chile chopped, or jalapeno
  • 1½ Tablespoons maca powder yellow
  • ¼ teaspoon salt kosher
  • pinch cayenne optional
  • 2 avocados large

Instructions
 

  • Wash hands thoroughly and assemble ingredients.
    Avocados, maca powder, cilantro and other ingredients for Macamole
  • In the food processor or mini-chopper, process garlic on high until finely chopped. Add all ingredients through the green chili or jalapeno. Pulse to pulverize the ingredients together, scraping down the bowl as needed.
    cilantro, shallot, garlic, and lime juice after blending in food processor
  • Using your chef's knife, cut the avocados in half lengthwise. Twist the halves to separate. Stick the knife into the pit and pull it from the avocado flesh. Using a large spoon, scoop the avocado flesh into a medium bowl.
  • Use a whisk or fork, to break up the avocado flesh into a chunky consistency.
  • Scrape the cilantro-infused mixture from the food processor or mini-chopper bowl into the avocado mash. Add the maca powder, salt, and cayenne (if using). Mix gently with a spatula.
  • Serve immediately with chips, or place plastic wrap or a layer of water next to the surface to keep out the oxygen that will cause it to brown. Refrigerate and use as soon as possible. (See note below.)

Video

Notes

Keeping guacamole fresh and green (not brown!) is always a challenge. If you are not planning on serving your dip immediately, there are a couple of ways to prevent browning.
First, place some plastic wrap on the surface. Press the plastic wrap directly against the guacamole so that it adheres to every millimeter of the dip and prevents any oxygen from infiltrating.
Oxygen coming in contact with the avocados is what causes the browning to happen.
Second, if you are going to hold the dip for a day or two, you can top the guac with a thin layer of water. Before serving, pour the water off the top and give your dip a stir. This also keeps any animal products, like sour cream, from changing the guac into non-vegan food. 🥑
Note: Placing an avocado pit in the center of the dip will not prevent browning, at least not unless you also use plastic wrap on the surface of the guacamole!
Thanks to Lisa Bryan at the Downshiftology blog for the second tip!
 

Nutrition

Calories: 179kcalCarbohydrates: 13gProtein: 3gFat: 15gSaturated Fat: 2gSodium: 166mgPotassium: 577mgFiber: 8gSugar: 2gVitamin A: 216IUVitamin C: 13mgCalcium: 32mgIron: 1mg
Keyword adaptogen, anti-inflammatory, avocados, fiber-rich, healthy fats
Tried this recipe?Let us know how it was!