Holy guacamole: three ways to make a downright delicious avocado dip

Ahuaca-molli is the Mexican term for mashed avocado or guacamole, as we know it.

Not the prettiest dish, its beauty lies in the irresistible flavour combination of mashed avocado with a dash of heat, tomato, onion, seasonings and a squeeze of lemon.

It's great to snack on, using dippers to dig deep into the green mound — and so healthy, too.

Like all good recipes, those for guacamole have traversed the world with many different interpretations. Here are a trio we like:

SPICY CORN, BLACK BEAN AND CHIPOTLE GUACAMOLE

Makes: a large bowl

Ingredients:

3 large ripe avocados

½ red onion, finely chopped

2 cloves garlic, minced

1 jalapeno, deseeded and chopped, optional

5ml (1 tsp) chipotle paste, or use same amount of cayenne pepper

½ x 400g can sweet corn, drained

½ x 400g can black beans, drained and rinsed

Juice and zest of 1 lime

Salt and freshly ground black pepper

Method:

1. Peel and roughly chop the avocados, add the remaining ingredients and mix to combine.
2. Serve immediately with your choice of nachos corn chips, crackers or crudites.

CHUNKY GUACAMOLE

Makes: a large bowl

Ingredients:

2 large ripe avocados

1 large ripe tomato, deseeded and diced

½ red onion, finely chopped

1 small red chilli, finely chopped (optional)

15ml (1 tbsp) chopped coriander

Juice and zest of 1 lemon

Salt and freshly ground black pepper

Method:

1. Peel and roughly chop the avocados, and mix with the remaining ingredients.
2. Add a big squeeze of lemon juice, season generously and serve with a selection of dippers.

POMEGRANATE AND LIME GUACAMOLE

Makes: a large bowl

Ingredients:

3 ripe avocados

2 limes, juice and zest

60ml (¼ cup) fresh coriander, chopped

1 jalapeno pepper, seeds removed and finely diced or use another chilli of choice OR leave out

2 garlic cloves, minced

125ml (½ cup) pomegranate seeds (or replace with same amount of finely chopped red pepper or toasted seeds)

Method:

1. Peel and roughly chop the avocados.
2. Mix with the remaining ingredients, reserving half the pomegranate seeds (or red pepper or seeds) for garnish.
3. Garnish and serve with dippers.