Any and most Mexican aficionados will attest to being guacamole fans. Then again, not every Mexican food fanatic is fan of avocados and then visa versa. It took me a while to join the band wagon of being one of those avocado advocates (yeah, like that one?) but finally I saw the light of the easily digestible, healthy fat beholder, and all around delicious green ‘pear’ of South America. In fact, I rather eat a bowl of guacamole as opposed to eating a bowl full of nopalas. Don’t get me wrong, I enjoy the nopalas, but, I’m not a die hard fan. It resembles my favoritism for okra. I love the stuff but there are occasions that I’m just not into seeing the gooey slime that it produces. Everyone varies with cravings.
This recipe I decided to throw together on a whim and, by god, I think it’s going to be a staple or at least a recipe that I will use when in need to use leftover pumpkin. It’s also a great way to enjoy guacamole without overdoing it on the avocado. As I said, avocados are great; however, as equally they are beneficial to your health, they do contain a lot of fat. As the saying goes, “too much of a good thing can turn it bad”. Same thought application with fish, nuts, seeds, eggs, and a lot of those sturdy protein fatty acid containing products.
There isn’t much else needing to be said about this recipe. The seasonings are your average mole spices with a modification here or there. If you aren’t a fan of one spice, feel free to substitute it with another. The versatility of dips is endless; they are as customizable as a sandwich. I served the dip with fresh veggies, jicama since I absolutely love it to death raw, and tortilla chips. Perfect, light, simple, and healthy. Try it at your next fiesta!
Pucamole 2/3 cup cooked and mashed pumpkin ¼ avocado, mashed 1 small green tomato, diced 2 scallions, thinly sliced 1 tbsp Aji pepper paste (or chili powder) Fresh cilantro, chopped (according to preference) 1 tsp ground cinnamon
1 tsp ground cumin
1 tsp garlic powder 1 tsp ground allspice A sprinkle of lime juice Salt to taste
Mash the avocado in a bowl until the desired consistency is reached (I like mine chunky) and then mix it with the pumpkin. Add the pepper paste and spices and mix until combined. Finally gently stir in the scallions and tomato and refrigerate.
Just before serving, sprinkle on a bit of lime juice and then dig in!