An adaptation of a recipe from the blog Avocados From Mexico
Time: 20 min
Servings: 6-8


For the Guacamole

- ½ cup chopped red onion

- 1 garlic clove, minced or pressed

- 1 tsp A Spice Affair’s Red Jalapeño Powder

- 2 tbsp Tuscan Style Dip Mix by A Spice Affair (may replace with Greek Herbs, Bruschetta or Italian Herbs)

- ¼ cup freshly squeezed lemon juice

- 3 tbsp extra virgin olive oil

- 1 tsp Himalayan Pink Salt, or to taste

- ¼ tsp. A Spice Affair Black Pepper Whole, freshly ground

- 1 can (15.5 oz) chickpeas (about 2 cups), rinsed and drained

- 2 baby cucumbers (about 2 cups), diced

- ¼ cup sun-dried tomatoes in oil, chopped

- ¼ cup Kalamata olives, pitted and chopped

- 3 ripe avocados, halved, pitted, and cored and diced

- ¼ cup, about 30 g (1 oz), crumbled feta cheese, or to taste

- Serve with pita chips


For Pita Chips

- 6 pita cut into triangles

- 2 tsp A Spice Affair’s Greek or Italian Herbs

- Drizzle with olive oil

- Pinch of salt



For the Guacamole

  1. Place the red onion and garlic in a mixing bowl or mortar and grind with a pestle or fork until puréed.
  2. Add A Spice Affair’s Tuscan Dip mix, Jalapeño Red Powder, lemon juice, olive oil, Salt and Pepper; grind and blend the purée again.
  3. In a large bowl, combine chickpeas, cucumbers, sun-dried tomatoes, olives and avocado purée and stir well.
  4. Crumble the feta cheese over the top. Serve with pita chips, other chips of your choice, or with vegetable sticks.

For Pita Chips

  1. Preheat oven to 350°F
  2. On a baking sheet, spread the pita pieces
  3. Add a drizzle of oil, sprinkle with Greek or Italian Herbs and add a pinch of Salt and bake for about 10 minutes. For best results, rotate the pita halfway through the baking time.


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