As promised, I bring you…
Chunky Carrot Guacamole
Adapted from Alton Brown’s Guacamole recipe
{gluten-free}
Prep Time: 20 minutes
Ingredients:
- 1 C baby carrots
- 1/2 medium onion (cut into 1 inch pieces)
- 1 clove garlic
- 1 Tbs cilantro
- 3 avocados
- 2 Roma tomatoes
- 1/4 C lime juice (about 1 lime)
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp cayenne
Directions:
- Place baby carrots, onion, garlic, and cilantro into a food processor, pulse until chopped.
- Add avocados, tomatoes, lime juice and spices and pulse until just mixed.
- Cover and place in refrigerator to cool for about an hour before serving.
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Oh you guys, this is just so, so, so easy.
And more importantly, delicious.
You may be wondering, why the hell would you add carrots to guacamole? Well, the idea was spurred from my product development class (yes, that would be the same class where my GF Carrot Cheddar Biscuits and Post-Workout Energy Bites were developed). When we worked with Bolthouse to develop a line of creative carrot products/recipes to utilize the shavings and extra carrot material from production of baby carrots, my friend Emily developed Carrot Guacamole. I ate the lion’s share of the guac she made each class, and have craved it ever since. So I decide to give it a go. Needless to say, the results were delectable. And who doesn’t need a little extra veg in their life?
So go on, gather up your ingredients!
And get to food processor-ing. {I just made up that word.}
Trust me, you won’t be disappointed!
