Lupin Free Paleo Everything-Spiced Guacamole Veggie Cups
Creamy, vibrant guacamole meets a crunchy, edible vessel in this crowd-pleasing appetizer that's as fun to assemble as it is to eat. Ripe avocados get mashed with fresh lime juice, jalapeño, red onion, and cilantro for a guacamole that's bright, a little spicy, and deeply satisfying. The real showstopper is the homemade everything spice blend — white and black sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt — sprinkled over the top for a savory, seedy crunch that takes each bite to the next level. Instead of chips or crackers, bell pepper strips and hollowed-out cucumber rounds do the scooping, keeping things fresh, light, and entirely plant-based. For anyone navigating lupin sensitivities, this recipe is a genuine win — no flour, no legume-based fillers, no processed seasonings with hidden ingredients to decode. Every component is whole, recognizable, and made from scratch, so you know exactly what's going into the bowl. Serve it straight away for maximum crunch and color, and watch it disappear fast.
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Learn more →Ingredients
4 servings
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp fine sea salt, plus more to taste
- 1 small jalapeño, seeded and finely minced
- 2 tbsp red onion, finely diced
- 2 tbsp fresh cilantro, finely chopped
For the everything spice blend
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
- ½ tsp poppy seeds
- ½ tsp dried minced garlic
- ½ tsp dried minced onion
- ¼ tsp flaky sea salt
For the veggie cups
- 3 medium bell peppers (any color), cut into 1 ½-inch wide strips or rings
- 1 large english cucumber, cut into 1-inch thick rounds
Instructions
- 1
In a small bowl, stir together the white sesame seeds, black sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and flaky sea salt until evenly combined. Set aside.
- 2
Prepare the veggie cups: arrange the bell pepper strips or rings and cucumber rounds on a large serving platter or board. For the cucumber rounds, use a small spoon to scoop out a shallow well in the center of each round, leaving the base intact, to create a small cup for the guacamole.
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