Pumpkin Seed Guacamole

• 3 ripe Hass avocados
• 1/4 cup freshly squeezed lime juice
• 3 plum tomatoes, seeded and finely chopped
• 1 small white onion, finely chopped
• 3/4 cup (4 ounces) coarsely chopped pumpkin seeds, toasted
• 1/4 cup freshly chopped cilantro
• 1 jalapeno pepper, seeded and finely chopped
• 2 cloves garlic, finely chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Tortilla chips

1. Using a sharp knife and starting at the stem end of the avocados, cut through the skin and flesh down to the pit.
2. Work the knife around the pit to cut each avocado in half.
3. Twist the avocado halves to separate them and remove the pit.
4. Using a spoon, scoop the flesh from the skin into a medium bowl.
5. Mash the avocados until they are a thick verdant puree with some small bits remaining.
6. We often use a potato masher to make guacamole; its broad grid makes quick work of the necessary squashing.
7. If you dont have one, a fork will do the job.
8. Stir in the lime juice, then gently stir in the tomatoes, onion, pumpkin seeds, cilantro, jalapeno, and garlic.
9. Avocados turn brown when they are exposed to oxygen, so your best bet for keeping them green is to add an acidlime juiceand make the guacamole as close to serving time as possible.
10. Season with the salt and pepper and serve immediately or refrigerate for no more than an hour in an airtight container with plastic wrap directly on the surface of the dip.
11. Serve with the tortilla chips or Vegan Black Bean and Pecan Tostada Stacks (page 277).

avocados, freshly squeezed lime juice, tomatoes, white onion, pumpkin seeds, freshly chopped cilantro, pepper, garlic, kosher salt, freshly ground black pepper, tortilla chips

Taken from www.cookstr.com/recipes/pumpkin-seed-guacamole (may not work)