My niece Alice made this for an apéritif in France a few years ago, and I absolutely loved it. She used a mini food processor to whip avocado with a few simple ingredients — so easy, yet so delicious!

Although I’ve been making guacamole for years and use my mini food processor several times a week, I’d never thought about whipping up avocados. In case you haven’t either, here's more about this recipe idea.

First, I noticed that whipped avocados stay green longer than when I mash them to make traditional guacamole — a bonus, since it keeps longer. Second, the texture is incredibly smooth and creamy, making it a wonderful spread for tartines or as a dip.

Alice made this recipe au pif, as we say in France, meaning she didn’t measure the ingredients — she made it by feel. I do the same most of the time. Cooking this way can be quicker and easier than measuring every ingredient precisely.

In addition, ingredients can vary in size and flavor, and everyone’s tastes are different. That’s why I believe many recipes should be treated as guidelines rather than rules to follow exactly.

With that in mind, here are the guidelines for this recipe.