Homemade Guacamole

by Kendall
3 cups
10 min

· Print Recipe

Holy (homemade) guacamole!! This guac recipe is my all-time favourite because its so quick and easy to make and is always a huge hit in any crowd! Using only the freshest of ingredients, this dip comes together in less than 10 minutes and is naturally keto, gluten-free and vegan, making it the perfect option when entertaining a group with multiple dietary restrictions or preferences.

How to make the best Guacamole from scratch

The key to perfectly executed homemade guacamole is to start with the freshest ingredients and to keep it simple.

North American versions of guacamole often over complicate this Mexican dip by adding too many different flavours or pureeing the avocados until they resemble butter. The best guacamole recipes let the avocado be the star of the show. The other ingredients should all complement, not overpower. Finally, the perfect guacamole should be slightly chunky, so avoid using a food processor or blender when making it.

How to tell if an avocado is ripe

The two best indicators of an avocado’s ripeness are colour and texture. The skins of ripe avocados will no longer be green in colour but a deep purple or black. The second test is to place the avocado in your palms and gently apply pressure. If the avocado does not give at all, and is quite hard, it is not ready to eat. If it is very soft and gives a lot under the pressure of your hands, it is likely over-ripe and may be too mushy inside. Ready-to-eat avocados should give slightly when squeezed, but should still have some firmness to them.

To make this super simple homemade guacamole, pit four avocados and scoop the flesh out into a bowl with the lime, salt and cumin. Using the back of a fork, slightly mash the avocados until the mixture is broken down but still a bit chunky. Lastly, add the diced tomato, onion, and cilantro and stir to combine.

Serve with keto-friendly crackers such as Flackers or Hu Crackers if following a low-carb diet. This guacamole also goes well on top of eggs, in tacos, quesadillas, burritos or salads, or atop my Easy Low-Carb Burrito Bowls!

Is Homemade Guacamole good for you?

This homemade guacamole is not only easy to make, but its super healthy too! Avocados offer numerous benefits including lowering cholesterol, improving heart health, aiding in weight loss and even preventing some diseases.

In addition to providing 20 vitamins and minerals, avocados offer a big dose of monounsaturated fatty acids. In fact, it’s one of the fattiest plant foods you can eat! Monounsaturated fatty acids have been shown to decrease inflammation in the body, reduce cholesterol and help protect against heart disease.

There is also some evidence suggesting avocados may aid in weight loss. This is likely because they are nutrient and calorie-dense and therefore keep you feeling full longer. They also contain high amounts of fiber and are low in carbohydrates, both of which can help with healthy weight loss.

How long does Homemade Guacamole last?

Unfortunately, guacamole doesn’t stay fresh for long and starts to turn brown quickly. I recommend making this recipe right before you intend on serving it so it is at its freshest and most green.

If you do end up with leftovers, sprinkle some extra lime juice on top of the guacamole and seal the dip tightly with plastic wrap. Stored in this way, guacamole will last about 2-3 days in the fridge. The lime juice helps slow the browning process but does not prevent it. After even just a day in the fridge, the top layer of guacamole will turn brown as oxidation takes place.

Is it safe to eat guacamole after it turns brown?

Although brown guacamole looks unappealing, there isn’t any harm in eating it. Try scraping off the top layer of guacamole that has turned brown. If the layer immediately below is still a vibrant green, the guacamole is ok to eat.

If you make this Homemade Guacamole, please rate it and add your comments below. And tag @thebespokebites in your photos and videos on Instagram for a chance to be featured!

If you need other great appetizer options, check out my Roasted Beet and Walnut Dip, Prosciutto-wrapped Asparagus, and Olive Tapenade!

Recipe Card powered by
Recipe details
  • 3  cups
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
Show Nutrition Info
Hide Nutrition Info

  • 4 ripe avocados, peeled and pitted
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 cup diced red onion
  • 1/2 cup diced cherry tomatoes or 2 Roma tomatoes, diced
  • 1/4 cup freshly chopped cilantro

Using a fork, mash together the avocados, lime, salt and cumin in a medium bowl. Be sure not to over mash- you want the guacamole to be a bit chunky.
Mix in the onion, tomato and cilantro. Serve immediately.
Want more details about this and other recipes? Check out more here!
  • Stephen Moore Stephen Moore on Feb 20, 2022

    Note: the juice from the tomatoes can add too much liquid; I de-seed and de-vein the Roma tomatoes before dicing. I also add some finely diced garlic. Also, the gases from the red onion retard the browing of the avocado, so the more raw onion you use, the slower the guacamole will be to brown. i used to make a big batch that would last a week with minimal browning, just by using a lot of onion (but you have to like onion).

    • The recipe I use is very similar to yours. My crew likes it better with lemon instead of lime. Just a personal preference. If there is any left over (a very rare occurrence), just float lemon or lime juice on the top to prevent browning.

  • Excellent recipe! Thanks for sharing.