Dr. LaPuma’s Guacamole

Avocado + lime + a little heat—and a smart twist: chickpeas for extra body and fiber. This is my streamlined version of the recipe I love to make on repeat.

Video: Holy Moly Guacamole! (YouTube)

Yield: ~3 cups  |  Active time: 10 minutes

Ingredients

• 2 ripe avocados
• 1 (15 oz) can garbanzo beans, rinsed and well-drained
• 1/2 tsp masala or curry spice mix
• 1 medium garlic clove, peeled and minced
• 1 lime — zest + juice
• 1 Tbsp extra-virgin olive oil (California-style if you have it)
• 1/4 tsp black pepper
• 1 medium serrano chile, stemmed and finely diced (leave seeds for heat)
• To finish: chopped parsley or cilantro

Method

1. Prep the avocados: Halve, pit, and scoop into a stainless bowl (or into a food processor bowl).
2. Flavor base: Add garlic, serrano, lime zest and juice, olive oil, black pepper, and the masala/curry spice.
3. Choose your texture:
   • Hand-mashed: Mash avocados with a fork or potato masher to your preferred chunkiness.
   • Food processor (smoother): Pulse the avocado mixture a few times. Add the rinsed garbanzos and pulse to a creamy, still-textured blend.
4. No-processor option for beans: If working by hand, lightly smash the chickpeas with the flat of a chef’s knife, then fold into the bowl with the spice and pepper so they hold texture.
5. Taste & adjust: Add more lime or spice as desired. Salt is optional—many chips are salty already.
6. Finish & serve: Top with parsley or cilantro. Serve with sliced vegetables, whole-grain chips, or as a topping for tacos and eggs.

Notes

• Heat level: Keeping serrano seeds adds heat; remove for milder guac.
• Make-ahead: Press plastic wrap directly on the surface and refrigerate up to 24 hours to reduce browning.
• Swap-ins: Try smoked paprika with the curry for a warm, earthy note.