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!
- 2 avocados
- 1 shallot (finely chopped)
- 1 clove garlic (finely minced)
- 1 lime (juiced)
- 1 1/2 tablespoon white sesame seeds
- 1/2 teaspoon soy sauce
- 1 teaspoon sesame oil
- 4–5 baby tomatoes (chopped)
- 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 and shallots and pound it in a mortar and pestle with the sesame seeds. (You can also manually mash in a bowl 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 it 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 fold it into the guacamole. Folding it in and keeping them intact gives it a nice texture and flavour pop with every bite! ?
- Enjoy with veggies, chips, in sandwiches or on tacos!
- Serving Size: 1 Serving
- Calories: 362 kcal
- Sugar: 3 g
- Sodium: 92 mg
- Fat: 31 g
- Carbohydrates: 21 g
- Protein: 4 g