Avocado paste
I usually prepare this avocado paste when I want something quick, without complicating things too much. It’s the kind of snack you can make even early in the morning, right on your plate, without needing any special utensils. Sometimes, when I’m in a hurry, I even use a fork instead of a food processor. Everything takes just a few minutes and the ingredients are minimal.
Quick Info
Total time: 5 minutes
Preparation time: 5 minutes
Cooking time: none required
Servings: 1-2
Difficulty: very easy
Recipe type: spreadable paste, breakfast or snack
Ingredients
1 avocado
garlic powder, to taste
4-5 tablespoons of oil
a few drops of lemon juice
salt, to taste
pepper, to taste
Preparation steps
1. Cut the avocado in half and remove the pit. Use a spoon to scoop the flesh out of the skin.
2. Place the avocado flesh in a food processor. If you don’t have one, you can mash the avocado manually with a fork.
3. Mash until well blended. Add the oil (I add it gradually to check the texture), salt, pepper, and a little garlic powder. Depending on how flavorful you want it, you can adjust the garlic.
4. Squeeze a few drops of lemon juice, just enough to prevent quick oxidation and add a bit of freshness.
5. Mix everything again. Taste and add more salt or lemon if needed.
Why I make this recipe often
I love that it’s ready in just a few minutes and doesn’t require many ingredients. It’s especially practical when you want a quick option for spreads. It doesn’t leave dirty dishes and you don’t have to watch over the stove. The consistency can be easily adjusted and it pairs well with slices of bread or as a base for other toppings.
Tips and variations
Tips
Use a ripe avocado; otherwise, the paste will be hard and difficult to spread.
If you don’t have a food processor, a fork works too, but the texture will be more rustic.
Lemon juice helps prevent the paste from oxidizing, so don’t skip it, even if it’s just a little.
Substitutions
You can use any neutral-tasting oil. Olive oil is more flavorful, but not mandatory.
If you don’t have garlic powder, you can use a little crushed fresh garlic, but in a small amount.
Variations
For a more intense flavor, add chopped herbs (parsley or cilantro), but it’s not in the original recipe.
You can add a pinch of paprika for a different flavor note, but the basic recipe is very simple.
Serving ideas
The simplest way is on toasted bread.
It can also be used as a base dip in cold sandwiches.
It works as a side for sliced raw vegetables.
Frequently asked questions
Can I make this paste without a food processor?
Yes, you can mash the avocado manually with a fork. The texture will be less smooth, but the taste remains the same.
How much oil should I use exactly?
Start with 4 tablespoons and see if you want more for a creamier texture. Some avocados are smaller, some larger, so adjusting by eye helps.
Is it necessary to add garlic powder?
It’s not mandatory, but it adds a nice flavor. If you don’t have it, you can use a bit of fresh garlic or skip it, according to your preference.
What kind of avocado should I use?
Choose a ripe fruit, slightly soft to the touch; otherwise, the paste won’t have the right consistency.
Can it be made in advance?
Yes, but oxidation starts quite quickly, even with lemon juice. It’s best to consume it immediately.
Nutritional values
Approximate values for the entire amount (1 medium avocado, 4-5 tablespoons of oil):
Calories: 340-420 kcal
Fats: 36-44 g (mostly unsaturated, from avocado and oil)
Carbohydrates: 6-8 g
Proteins: 2-3 g
These are just estimates; values may vary depending on the size of the avocado and the type of oil.
Storage and reheating
Avocado paste doesn’t store well in the fridge, even with lemon juice – it oxidizes quickly and turns a darker color. Ideally, consume it immediately after preparation. If there’s any left, cover the surface with plastic wrap and consume within a few hours. It should not be reheated.
Ingredients: 1 avocado; garlic powder to taste; 4-5 tablespoons of oil; a little lemon juice; salt; pepper
Tags: avocado paste
