This homemade guacamole is a nutritionally-boost version of a classic favorite. With the inclusion of nutritional yeast and hemp hearts, this delightful snack or appetizer not only satisfies your taste buds but also offers a boost of healthy fats, fiber, and plant-based protein. Paired with crispy baked corn tortilla chips, this duo is an excellent choice to serve at gatherings or as a enjoy yourself a wholesome, midday treat.
Key Ingredients & Their Health Benefits
- Avocados: Rich in monounsaturated fats and high in fiber, they support heart health and promote satiety
- Nutritional Yeast: Provides a cheesy flavor while being a plant-based protein and an excellent source of B-vitamins
- Hemp Hearts: Packed with omega-3 and omega-6 fatty acids, they contain all essential amino acids and support brain and heart health too
- Olive Oil: Contains healthy monounsaturated fats, supports cardiovascular health, and has anti-inflammatory properties
Recipe for Hemp Heart Guacamole With Baked Tortilla Chips
Yields: Approximately 2 cups of guacamole and 48 chips
Recommended serving: ¼ cup guacamole with 8 chips
Nutritional Information Per Serving
- Calories: Approximately 200
- Protein: 4g
- Carbohydrates: 20g
- Healthy Fats: 13g
- Fiber: 6g
Ingredients
For the Guacamole:
- 2 ripe avocados, peeled and pitted
- 1 tbsp. nutritional yeast
- 1 tbsp. hemp hearts
- 1 tbsp. olive oil
- 1 tbsp. lime juice
- ½ cup diced cherry tomatoes
- ¼ cup diced onions
- ½ tsp. dried oregano
- ¼ tsp. ground cumin
- Salt and pepper to taste
For the Tortilla Chips:
- 6 small corn tortillas, each cut into 8 triangles
- 1 tbsp. olive oil
- Salt to taste
Instructions
* See Recipe Tips below *
- Prepare the Tortilla Chips:
- Preheat the oven to 350°F (175°C).
- Place the tortilla triangles on a baking sheet.
- Lightly brush both sides with olive oil and sprinkle with salt.
- Bake for 10 minutes or until golden and crisp.
- Remove from oven and let cool.
- Make the Guacamole:
- In a bowl, mash the avocados to your desired consistency.
- Stir in nutritional yeast, hemp hearts, olive oil, and lime juice.
- Add diced tomatoes, onions, oregano, and cumin.
- Season with salt and pepper to taste.
- Mix well until all ingredients are combined.
- Serve:
- Transfer the guacamole to a serving bowl.
- Serve alongside the baked tortilla chips.
Storage & Shelf Life
- Guacamole:
- Store in an airtight container with a layer of plastic wrap pressed onto the surface to prevent browning
- Refrigerate and consume within 1–2 days
- Tortilla Chips:
- Store in an airtight container at room temperature.
- Best consumed within 3–5 days for optimal crunchiness.
Recipe Tips
- For extra flavor, add a minced garlic clove to the guacamole.
- To spice it up, include diced jalapeños or a dash of cayenne pepper.
- Ensure tortillas are evenly coated with oil to achieve uniform crispiness
Cover image credit: Drew Green
Any chance you could convert this recipe to metric please.
Hi Joy, sure!
2 ripe avocados, peeled and pitted
15 ml nutritional yeast
15 ml hemp hearts
15 ml. olive oil
15 ml lime juice
118 ml diced cherry tomatoes
60 ml diced onions
2.5 ml dried oregano
1.25 ml ground cumin
Salt and pepper to taste