- 3 large Haas avocados
- 1 lime, juiced
- ½ teaspoon salt
- 1½ tablespoon za’atar seasoning
- 2 tablespoons minced fresh cilantro
- 1 tablespoon toasted sliced almonds
- 2 tablespoon harissa, or more to taste
- Mash avocado, lime juice, and salt together in a bowl with a fork until mostly smooth, retaining some chunks of avocado.
- Stir za’atar, cilantro, and almonds through the avocado mixture; add harissa and stir.
Za'atar is an intensely aromatic and ancient spice blend, traditionally made with dried herbs such as marjoram or thyme. Harissa is a hot sauce or paste used in North African cuisine, made from chili peppers, paprika, and olive oil.
What others are saying
Melissa Hunter says:
I could not find za'atar, so I used dried thyme, toasted sesame seeds, dried oregano, marjoram, and salt. It worked ok as a substitute, I really liked the flavor.
Greg Jones says:
I don't usually like guacamole but I actually really love this version. Perfect with warm pita bread! A little spicy too, which I like.
Laura Griffin says:
The harissa was everything on this middle eastern guac recipe. Perfect amount of heat, lots of flavor, and good crunch with the almonds.
Sam Dalton says:
Very good guac! Also my first time using za’atar. I've been missing out my entire life. This is the perfect way to switch up a traditional Mexican dip.
Tal Levitas says:
Za'atar makes everything taste better.