For the events this weekend I did my part by bringing some snacks, and I tried to keep them a bit healthier than your usual gameday fare. I brought my ubiquitous hummus, and lately I have been making rosemary hummus with fresh rosemary and rosemary olive oil, which has been a big hit, both to my palate and at the two parties I have taken it to. I also made guacamole. I love tex mex food and avocado, when eaten in moderation, is incredibly healthful and satisfying. Yes it is fatty, but it is the right kind of fat, the kind that keeps your body moving. The only problem with good fat is that it is calorie dense, so care is needed. Lucky for me the guac was such a huge hit that 4 avocados worth disappeared so quickly I wasn't tempted to get seconds because there weren't any. Other than the 4 avocados I included finely diced onion, a brunoised jalapeno, the juice of 1 lime, a good handful of finely chopped cilantro, 4 cloves minced garlic, and a couple spoons full of some homemade salsa I had around. I don't usually like tomatoes in guacamole, but I used more the flavorful liquid of the salsa for some extra brightness. I also seasoned it with ground chipotle, cumin, and salt and pepper. Here are pics of the process, and I used my new camera which has a food setting, so tell me what you think:
You can see to the far left the onions. They are soaking in water with a little vinegar, which takes some of the bite and bitterness out and makes the raw onion much more friendly.
You can see I diced the avocado in the skin and then I scooped it out with a spoon to keep a nice texture.