Roasted Garlic and Spiced Pepita Guacamole from The Rugby Grille

This recipe comes courtesy of Executive Chef Todd Sabo from The Rugby Grille. For more information on the restaurant, visit

Roasted Garlic and Spiced Pepita Guacamole

4 ripe avocados, peeled and deseeded
3 ripe roma tomatoes, diced small
½ red onion, diced small
1 jalapeño pepper, minced
1 small bunch of cilantro, chopped fine
Juice of 1 lime
1½ teaspoons of sour cream
Approximately 1 teaspoon of salt
3 cloves of roasted garlic
2 tablespoons spiced pepitas

In a large bowl mash roasted garlic into a paste with the back of a spoon.  Add avocados and mash to desired consistency.
Add tomatoes, onion, jalapeño pepper and cilantro, mix together.
Stir in lime juice and sour cream.
Add spiced pepitas and toss once.
Salt to taste.

Spiced Pepitas (Pumpkin seeds)

1/2 pound raw pepitas (pumpkin seeds)
2 teaspoons extra-virgin olive oil
1 1/2 teaspoons Spanish Pimentón de la Vera or other smoked paprika
1/2 teaspoon hot paprika
Large pinch of cayenne pepper
Kosher salt
1. Preheat the oven to 350°. Spread the pumpkin seeds in a single layer on a rimmed baking sheet and bake in the oven for about 12 minutes, stirring once, until lightly toasted.
2. Transfer the pumpkin seeds to a large, shallow bowl. Add the olive oil and toss to coat. Add the Pimentón, hot paprika, cayenne and salt and toss again. Let cool completely.