Ajinomoto Health & Nutrition North America, Inc.

Mediterranean Umami Guacamole

This version of guacamole takes a detour from its Mexican roots and instead relies on a Mediterranean flavor profile. The avocado provides the creamy base which is then spiked with a series of flavorful and slightly assertive ingredients. This guacamole is also packed with umami (pepperoni, dried tomatoes, Parmesan,and MSG) which provides a savory flavor that lasts long on the palate.

Serves: 4-6 people

Mediterranean Umami Guacamole

Ingredients

2 oz. thinly sliced pepperoni​

2 ripened Haas avocados, halved, pitted, and peeled​

1 ½ Tablespoons red onion, finely chopped​

3 ½ Tablespoons freshly squeezed lemon juice​

¼ cup dried tomatoes, finely chopped ​

3 Tablespoons Italian parsley leaves, minced​

3 Tablespoons high quality green olives, finely chopped ​

1 oz. finely grated Parmesan ​

¼ teaspoon MSG ​

1 small Serrano chile, minced ​

Several pinches salt (to taste)

Instructions

  1. Cut the pepperoni slices into ¼-inch strips.​
  2. Spread the strips out on a non-stick baking sheet or a baking sheet lined with parchment paper.​
  3. Place in a pre-heated 300° F oven and bake until the pepperoni becomes crispy (about 10 minutes.)​
  4. Remove from oven and immediately remove the pepperoni from the baking sheet. Let cool and reserve.​
  5. Place avocado in a bowl and mash with a fork or potato masher keeping it slightly chunky.​
  6. Gently mix in the red onion, lemon juice, dried tomatoes, parsley, olives, Parmesan, MSG, Serrano chile, and salt.​
  7. Place in a serving bowl. Garnish the top of the guacamole with crispy pepperoni. Serve with pita chips or grilled pita bread.
Chef Chris of Ajinomoto Health & Nutrition North America

More About Chef Chris

Chef Christopher Koetke is the Corporate Executive Chef for Ajinomoto Health & Nutrition North America, Inc. (AHN), where he utilizes his culinary expertise and creativity to create dishes that showcase AHN’s diverse portfolio of solutions and ingredients.

Chris is recognized as an expert on umami, kokumi, and the culinary applications of amino acids. He frequently contributes to panels, seminars, and publications aimed at a wide range of audiences, from students to industry professionals. His global culinary perspective, shaped by a passion for international cuisine and travel, continues to inform his innovative approach to flavor development.

Prior to joining AHN, Chris was the Executive Chef at Les Nomades in Chicago and worked at the renowned restaurant Le Francaise. He also led the Kendall School of Culinary Arts as executive director, hosted a national television cooking show, contributed to leading culinary newspapers and trade publications, and co-authored the culinary textbook, The Culinary Professional.

Chris holds an MBA from Dominican University and his BA in French Literature from Valparaiso University. His professional accolades include the Outstanding Alumni Award from the Brennan School of Business at Dominican University, an Alumni Achievement Award from Valparaiso University, and a Worldchefs Educator Award. Most recently, he was inducted into the Honorable Order of the Golden Toque, the highest recognition of culinary excellence in the United States. This prestigious honor is reserved for chefs with over 20 years of distinguished service and is limited to 100 lifetime members.

Chris is a Certified Executive Chef, Certified Culinary Educator, and a member of the Honorary American Academy of Chefs. Outside of work, Chris is a Sherry wine aficionado and loves to write with antique pens.