This is just a fun little twist on the classic guac. Follow the recipe or just make guac how you like to make it. Toasted pumpkin seeds add a satisfying crunch, pomegranate seeds add crunch and a burst of sweetness and acidity, while feta adds a salty contrast and cheesy flavor.
Servings 6 People
Prep Time 10 minutes Ingredients
- 2 large or 3-4 medium avocados, pitted, scooped
- 1 tbsp lime juice
- ¼ tsp garlic powder
- ½ tsp kosher salt
- 2-4 tbsp toasted pumpkin seeds
- 2-4 tbsp pomegranate seeds
- 2-4 tbsp cup crumbled feta
Instructions
- In a large bowl, mash up the avocado, leaving it as chunky as you’d like. Stir in the lime, garlic, and salt. Transfer to the bowl you want to serve it in (recommend a wide shallow one, or just spread it out in any bowl).
- Top with pumpkin seeds, pomegranate, and feta. Drizzle with olive oil and top with black pepper. Serve with chips and/or raw veggies.
Items you can prep ahead (optional)
- Toast ¼ cup pumpkin seeds
- Remove pomegranate seeds
Substitutions:
- To make vegan, skip the cheese.
- If you can’t find pomegranate seeds, top with chopped up orange pieces instead. These just add a nice juicy, tangy brightness to the guac.
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 days. To prevent browning, press a piece of plastic wrap or parchment directly on top of the guac (oxygen is what turns it brown).
Leftovers + Repurposing:
- Leftover guac can be enjoyed right out of the fridge.
- Use as a dip or a sauce/topper for bowls or tacos.
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