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Home » Plant-Based Recipes » Appetizers + Snacks » Healthy Guacamole in 5 Minutes

Healthy Guacamole in 5 Minutes

By Randi Tisdall · Published: Feb 1, 2021 · Updated: Jan 31, 2022 4 Comments This post may contain affiliate links.

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Is it just me or do avocados make you happy? And nothing’s better than making this healthy guacamole recipe with only 4 main ingredients in just 5 minutes. Serve with your favorite Mexican dish and/or crispy tortilla chips for a feel-good, healthy meal or snack.

If you’re a sucker for all things avocado like me, be sure to serve your guacamole on these easy avocado quesadillas or with these perfect bean and cheese vegan chimichangas. You can also try my simple spicy salsa for a healthy bonus.

Side picture of homemade guacamole.

One of the first recipes I learned how to make was guacamole. This was back around 2005, when I was a very inexperienced (and unhealthy) cook– the best dip I could make was nuking an entire block of processed cheese with a can of cheap beer in the microwave.

I had never bought avocados. I had never juiced limes with my hands. I had never even tried cumin before. But tasting delicious homemade guacamole at a friends house got me instantly hooked.

What I loved was that it was easy, filling, and inexpensive with only 4 main ingredients. It required zero brainpower to whip up a batch of guacamole and smear it on tortillas for an easy lunch. Not only that, but it was healthy too, something I had just started learning about at the time.

Now, all these years later, I’ve made guacamole more times than I can count.

And even though there are plenty of recipes out there that get “fancy” with extra tomatoes or chopped onions, I don’t need the flash. I like the simple, classic, old school recipe I’ve been making for almost two decades. It feels just right.

Picture of an avocado cut open.

Guacamole, an interesting history

Most vegans would agree that life isn’t worth living without avocados, and that’s how I feel about guacamole. But do you know the interesting history behind this delicious Mexican staple?

First off, while it’s hard to pinpoint an exact date, the recipe can be traced back to the Aztecs, who benefited from the abundance of avocados growing in South Central Mexico. They would call the avocados “ahuácatl” which apparently translates to “testicle.” Now, either the Aztecs had a good sense of humor or they were good at analogies, since the avocado hangs in pairs. Anyway, the Aztec word for guacamole is “ahuacamolli,” which is a compound word meaning… “testicle sauce.”

Apparently, the Aztecs also had balls when it came to naming their recipes.

Anyhoo, the popularity of guacamole in the United States has risen over the years, especially after the ban on Mexican imports was lifted in 1997. Now, I don’t think you can imagine going to a Mexican restaurant without getting a side of guacamole.

Although please, don’t start speaking loudly about testicles at the table unless you want to get a few raised eyebrows.

Picture of a bowl of guacamole being made.

Frequently Asked Questions

Is it cheaper to make your own guacamole?

YES! Depending on the season and whether or not you are buying organic, you can purchase avocados for less than $1 each (I usually get them for about 77 cents each). Limes typically cost about 50 cents. Cumin powder can cost between $1-3 for a 2 oz jar, but you are only using a couple teaspoons.

Normally, I see store-bought guacamole priced between $2.99 and $5.99, depending on the size of the tub and brand. But in my opinion, you can’t beat the flavor of homemade guacamole.

How do you prevent guacamole from browning?

To keep avocados (and guacamole) from browning, you need to make sure you add plenty of lime juice, since the ascorbic acid helps the guacamole retain its green color. This absolutely will help keep your guacamole fresh for a day, but will not keep it from turning brown overnight.

We’ve all read the “simple hacks” you can do to keep guacamole green, like adding extra lime/lemon juice or storing it with the pit, but I’m not sure any of these actually guarantee the prolonging of guac’s appetizing color.

I’ve also read that if you pour lukewarm water on top of the guacamole, wrap it tightly with plastic wrap and store in the fridge, that it will help keep your guacamole fresh. Once ready to eat again, you drain the water off. I have not tried this hack, but if you do, please let me know in the comments below.

Can I eat guacamole if it turns brown?

Technically, you can eat guacamole that has turned brown up to 2-3 days after, although I personally feel that guacamole is best eaten fresh and in the same day. I rarely will consume my guacamole the next day, and if I do, I’m digging under the brown parts to see if there’s any green preserved.

Can I make guacamole ahead of time?

I do not recommend making guacamole the day ahead of a party. I think you get the best flavor and color if you make it as close to your event as possible. But, that’s one reason why I LOVE this simple recipe–it literally takes just a few minutes and isn’t complicated.

Picture of fresh green guacamole.

Recipe ingredients

What you need (see the recipe box below for exact measurements):

  • Avocados
  • Lime
  • Serrano peppers (or jalapeño peppers)
  • Ground cumin
  • Salt and black pepper, to taste

*optional add-ins: diced red onions, diced tomatoes, chopped cilantro.

Picture of the ingredients needed for homemade guacamole.

How to make it + video

To watch the video, be sure to have your ad blocker disabled.

1. In a small bowl, mash avocados with a fork.

Picture of avocados mashed in a bowl.

2. Squeeze lime juice into bowl, and mash again with a fork.

Picture of lime juice squeezed in bowl.

3. Stir in diced serrano peppers (be careful when cutting these, and use protective gloves if necessary).

Picture of hot peppers in bowl.

4. Add ground cumin to desired taste.

Picture of ground cumin in bowl.

5. Season with salt and black pepper to taste. Serve with your favorite Mexican dish or tortilla chips!

Picture of guacamole seasoned and ready to eat.

Allergy Information and Notes

  • This guacamole recipe is 100% vegan. It is also naturally gluten-free, nut-free, soy-free, and oil-free.
  • Pump up this guacamole with diced red onions, bell peppers, tomatoes, or chopped cilantro.
  • Don’t like spicy? Omit the serrano peppers.
  • Serve this on your favorite Mexican dish or with tortilla chips.

More easy vegan Mexican recipes:

  • Simple Spicy Salsa
  • Easy Avocado Quesadillas
  • Dairy-Free Nacho Cheese Sauce

4 Ingredient Healthy Guacamole Recipe

Randi Tisdall
Enjoy delicious homemade healthy guacamole with only 4 main ingredients! Takes only 5 minutes. Serve with your favorite Mexican dish and/or crispy tortilla chips.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, Condiment
Servings 4
Calories 170 kcal

Ingredients
 

  • 2 avocados
  • 1 lime, juiced
  • 1 serrano pepper, diced small (or jalapeno pepper)
  • 2-3 teaspoons ground cumin
  • salt and black pepper, to taste (I use Himalayan pink salt)

Instructions
 

  • In a small bowl, mash avocados with a fork.
  • Squeeze lime juice into bowl, and mash again with fork.
  • Stir in diced Serrano peppers (be careful when cutting these, and use protective gloves if necessary).
  • Add ground cumin to desired taste.
  • Season with salt and black pepper to taste. Serve with your favorite Mexican dish or tortilla chips!

Notes

  • To keep avocados (and guacamole) from browning, you need to make sure you add plenty of lime juice, since the ascorbic acid helps the guacamole retain its green color. This absolutely will help keep your guacamole fresh for a day, but will not keep it from turning brown overnight. 
  • Pump up this guacamole with diced red onions, bell peppers, tomatoes, or chopped cilantro.
  • Don’t like spicy? Omit the serrano peppers.
  • Serve this on your favorite Mexican dish or with tortilla chips.
 

Nutrition Information

Calories: 170kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 9mg | Potassium: 527mg | Fiber: 7g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg
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About Randi Tisdall

I believe that wellness starts in your kitchen, but it doesn’t have to be complicated or boring! That's why I'm dedicated to sharing the best vegan comfort food and healthy recipes. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules. Bohemian Vegan Kitchen has been featured by VegNews, Delish, Beyond Meat, MSN, and HuffPost.

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Comments

  1. Adrienne Schwartz

    February 05, 2021 at 7:57 pm

    Randi, I made this today and LOVED it. It was the first time in my 53 years that I made guac. I think reading your historical summary of it made me curious 🙂 I expected it to be more difficult but it was super easy, quick and yumm-O. I added a poblano pepper instead of serrano, I’m going to make more tomorrow and add a little bit of cilantro to it. I love how easy you made this!
    Adrienne5 stars

    Reply
    • Randi Tisdall

      February 09, 2021 at 8:47 am

      Oh yay Adrienne!! Thanks so much for sharing your feedback. I’m glad you enjoyed the history lol, and the recipe!!

      Reply

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I believe that wellness starts in your kitchen, but it doesn’t have to be complicated or boring! That’s why I’m dedicated to sharing the best vegan comfort food and healthy recipes. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules.

More about me →

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