Mediterranean Guacamole
Serves 6-8
Ingredients
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- ½ cup chopped red onion
- 1 garlic clove, minced or pressed
- 1 to 2 jalapeño or serrano peppers, seeding optional, finely chopped
- ½ cup chopped fresh mint
- ½ cup chopped fresh basil
- ¼ cup fresh squeezed lemon juice
- 3 tablespoons extra virgin olive
- 1 teaspoon kosher or sea salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 1 15.5 oz. can chickpeas, about 2 cups, rinsed and drained
- 2 baby cucumbers, about 2 cups, diced
- ¼ cup chopped sundried tomatoes packed in oil
- ¼ cup chopped pitted Kalamata olives
- 3 ripe avocados, halved, pitted, meat scooped out, diced
- ¼ cup, about 1 oz., crumbled feta cheese, or to taste
- Pita chips or pita bread, to serve
Preparation
- Place the red onion, garlic, jalapeño, mint and basil in a mixing bowl or molcajete and mash together with a tejolote, pestle or fork, making a coarse paste.
- Stir in the lemon juice, olive oil, salt and pepper, mash and mix again.
- In a large bowl, mix the chickpeas, cucumbers, sundried tomatoes, olives and avocado. Add the herb and lemon mixture and toss well.
- Add the crumbled feta cheese on top. Serve along with pita chips, chips of your choice or veggie sticks.
