CI'S GUACAMOLE

CHUNKY GUACAMOLE

Makes 2 1/2 to 3 cups.   Published May 1, 1999.  

To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.

3	medium avocados , ripe, (preferably Hass)
2	tablespoons minced onion
1	medium clove garlic , minced
1	small jalapeño chile , minced (1 to 1 1/2 teaspoons)
1/4	cup minced fresh cilantro leaves
1/4	teaspoon table salt
1/2	teaspoon ground cumin (optional)
2	tablespoons lime juice

INSTRUCTIONS

1. 1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with tines of a fork until just combined.
2. 2. Halve and pit remaining two avocados, and prepare. Gently scoop out avocado into bowl with mashed avocado mixture.
3. 3. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving).

STEP-BY-STEP

Dicing the Avocado

1. Use dish towel to hold avocado steady. Make 1/2-inch cross-hatch incisions in flesh with a dinner knife, cutting down to but not through skin.

2. Separate diced flesh from skin using spoon inserted between skin and flesh, gently scooping out avocado cubes.

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.

CI'S HUMMUS

HUMMUS

Makes about 2 cups, serving 8 to 10. Published February 1, 2005.

Tahini can be found in Middle Eastern markets as well as the international foods aisles of many supermarkets.

	(15 ounce) can chickpeas , drained and rinsed
1	medium clove garlic ,minced or pressed through a garlic press
3/4	teaspoon table salt
	pinch cayenne pepper
3	tablespoons lemon juice , from 1 large lemon
1/4	cup tahini
1/4	cup virgin olive oil
1/4	cup water

INSTRUCTIONS

1. Process all of the ingredients in a food processor until smooth, about 40 seconds. Transfer the hummus to a serving bowl, cover with plastic wrap, and chill until the flavors meld, at least 30 minutes; serve cold. (The hummus can be refrigerated for up to 2 days.)

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.