Roasted garlic brings a creamy nuance to old, familiar guacamole, and adds very little effort to what is already a simple dish. The trickiest part, I find, is finding perfectly ripe avocados. Good luck! A food processor helps with all the chopping involved; no need to clean the bowl between veggies. And, for those like me with the cilantro-tastes-like-soap gene, leaving out cilantro does not detract from the overall deliciousness of this dish.

Adapted from Marketgrow.

Ingredients:

1 head of garlic

2 ripe avocados, peeled and pitted

1 Tablespoon lime juice (more to taste)

1/4 teaspoon salt (or to taste)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cumin (optional)

1 small jalapeño, seeds removed and finely chopped (optional for heat)

2 Tablespoons fresh cilantro, chopped

1 small tomato, diced (optional)

1/4 red onion, finely chopped

Instructions:

Preheat your oven to 400°F. Slice the top off the head of garlic to expose the cloves. Drizzle with a little olive oil and wrap the garlic in foil. Roast in the oven for 30-35 minutes, or until the garlic is soft and golden brown. Allow it to cool slightly, then squeeze the cloves out of their skins and mash them with a fork.

In a medium bowl, mash the ripe avocados with a fork or potato masher until you reach your desired consistency—smooth or slightly chunky, depending on preference.

Add the roasted garlic to the mashed avocados, along with the lime juice, salt, pepper, and cumin. Stir in the chopped jalapeño, cilantro, tomato, and red onion.

Taste the guacamole and adjust the seasoning, adding more lime juice, salt, or pepper as needed.

Transfer the guacamole to a serving bowl and garnish with extra cilantro or a lime wedge. Serve with tortilla chips, fresh vegetables, or as a topping for tacos or grilled meats.