336 Shares

A creamy, nutty and buttery sesame guacamole made with toasted sesame seeds that goes fantastic as a dip with veggies or chips or on sandwiches or tacos!

[ Jump to Recipe ]

Guacamole is a staple around here. Then again so are fries and nachos and with my dippy dip dip tendency it’s no wonder we always have this around – so it’s no surprise when we decided to switch up the usual traditional guacamole with some new flavours.

This particular guacamole recipe is quick to make, easy and healthy and you can practically dip anything in it and it would taste fantastic.

Quick & Dirty Guacamole Cheat

Since we are on the topic of guacamole and experimenting I thought I would also share with you my quick and dirty guacamole recipe that literally takes 2 minutes (if that!). The secret? Pre-made salsa! Weird eh? Take a few avocados, mash up some garlic and scoop in a few tablespoons of salsa, add in lime juice, some salt to taste and mix. Voila! The salsa replaces the onions and the tomatoes!

Have you ever experimented with guacamole? How did it turn out? We would love to hear about this, isn’t it so much fun to just play with flavours? 😀

INGREDIENTS

For this guacamole recipe, all ingredients can be found at your local grocery store.

To achieve the nuttiness in this dip, we toast the sesame seeds. You can buy sesame seeds pre-toasted, but if you don’t mind the extra few minutes of work it’s well worth the effort to toast your own.

We used baby tomatoes for this recipe, because we find that they are much sweeter and give the recipe a bit of a flavour pop.

How Do We Pick Out Avocados?

When you are picking out avocados, go for the black skinned ones. Give the black avocado a gentle squeeze, they should feel like a ripe banana – firm with a little give. If they are really squishy to squeeze then move on to another one. The green ones look much prettier but they are still raw and cannot be used – they actually are bitter when they are raw and almost impossible to peel.

If you only have green ones at the store, no worries! 🙂 You can leave them out at home for a few days and they will ripen and turn black. One mistake I made in the past was putting my raw avocados in the fridge. They won’t ripen in the fridge, sometimes you may notice they will turn black in the fridge but if you actually try to cut it open and use it you will notice the flesh is tough.

To give avocados a longer shelf life, what we do here is wait until they are ripened (if they are green) and once they are ripe, then we stick it in the fridge. The cold keeps it at the ripened state longer (about a week or so, sometimes 2 if you’re lucky! 🙂 )

PUTTING IT TOGETHER

Toast your sesame seeds on low heat. Make sure to keep the pan moving so they don’t burn and never take your eyes off of it – these little guys burn fast! This will take about 3-5 minutes, you will know it’s done when it’s golden brown.
Finely chop up the garlic (or smash it in a pestle and mortar) with the sesame seeds and shallots (For this recipe, we used a pestle and mortar because we find that it pounds the garlic and sesame seeds into a nice paste consistency and everything can just be mashed into 1 bowl. You can mash this up by hand manually as well or use a food processor but it’s not really necessary.)
Cut the avocado in half and remove the pit. Scoop the avocado out of its skin then mash in the mortar and pestle to the consistency you like. (Some like their guacamole smooth, some like it chunky! Mash it to your preference.) If you are using a bowl and going the chopping route you can mash up an avocado with a fork but one neat thing I learned in Mexico was to use the bottom of a cup to mash it in the bowl!
Add lime juice, soy sauce and sesame oil and mix
Finely chop up the tomatoes, and gently mix it into the guacamole. Why not just mash it in? The bites of fresh tomatoes give this a nice texture and flavour pop! When you mash the tomatoes in, we find you can’t really taste it.

Pair this up with our Sweet and Spicy Pineapple Salsa for the ultimate combo! 🙂