Regular Guac is one of my favorites, so I decided to load it up with some big & bold Mediterranean flavors with crispy oven roasted chickpeas, some pomegranate, feta cheese, black olives, walnuts, and fresh herbs.
As with regular guac, the key is to use cold avocados right out of the fridge. Trust me, chilling your avocados and veggies beforehand makes all the difference.
Here is how to make it:
1️⃣ Start with cold ingredients. Make sure the avocados and veggies are in the fridge for at least 2 hrs before making this.
2️⃣ Prep the mix-ins first… Finely dice ½ red onion, 1 jalapeño (remove the seeds if you want less spicy), & 1/3 cup fresh
cilantro. Mince 2 fresh garlic cloves.
3️⃣ Mash the avocados. Slice open 3 avocados, remove the pit and skin, and mash with juice of 1 lime, ½ tsp Aleppo or chili pepper, and a couple generous pinches salt. I like it somewhat chunky, but you decide what you like.
4️⃣ Make the crispy chickpeas. Toss 1 can of drained chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, and ½ tsp garlic powder. Roast at 400°F for 28-30 mins until crispy.
5️⃣ Finally, load it up: add 2 tbsp crumbled feta, ½ cup pomegranate seeds, 2-3 tbsp crushed toasted walnuts, 2-3 tbsp finely diced olives, a handful of fresh mint or parsley, and a drizzle of GOOD olive oil.