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Guacamole with Crudités

A creamy guacamole served with assorted vegetable and fruit crudités.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Lime and cumin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,216 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Guacamole with Crudités

Time30 minutes chilling

Ingredients

Directions

Make the dip

  1. Put the peas, garlic clove, scallions, lime rind and juice, cumin, Tabasco sauce, mayonnaise, salt, and black pepper into a food processor or blender and process until smooth.

  2. Add the chopped cilantro or parsley and process for a few more seconds. Spoon into a serving bowl, cover with plastic wrap, and chill in the fridge for 30 minutes to let the flavors meld.

Prepare and serve

  1. Assemble about half a dozen different dippers for the crudités, including up to two types of fruit such as a pear and a sweet red‑skinned apple, and vegetables such as baby carrots, celery stalks, and canned baby corn.

  2. Sprinkle paprika over the guacamole, garnish with twisted lime slices, place the bowl on a larger serving platter, fan out the sliced fruit and vegetables, and serve with warmed whole‑wheat pita bread.

Nutrition, whole recipe (rough)

341Calories
13 gProtein
20 gFat
30 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Pea1/2 cup (72g)62
Onion1 medium (110g)44
Limejuice of 1 lime (44ml)11
Cumin1 tsp ground (2.1g)8
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Cilantro1 tbsp chopped fresh (1g)1
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lime + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together1,216 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Garlic + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lime + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together547 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  5. Cumin + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together821 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Frozen peas
Form the smooth, bright green body of the dip, providing bulk and mild sweetness.
Mayonnaise
Adds fat and creaminess, giving the purée a smooth, rich texture.
Lime juice
Adds acidity that brightens the flavor and balances the sweetness of the peas.
Garlic clove
Contributes pungent aroma that mellows as the dip rests.

The step that matters

Processing the peas until smooth. Peas that are under-processed leave a grainy, lumpy texture. Blending until smooth breaks down the cell walls so the purée feels creamy, and adding the herbs only for a few seconds keeps their color and fresh flavor from dulling.

Swap the peas

How well each one fits the dish's main ingredients (garlic, clove, lime, cumin, olive, parsley, sauce):

  1. Chickpeafits better
  2. Lentilsfits better
  3. Cashew nutfits better
  4. Peasthe original

Fit is the average pairing score against garlic, clove, lime, cumin, olive, parsley, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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