Hysa House Guacamole

2 ripe avocados
1 garlic clove, crushed
1/4 teaspoon himalayan (pink) salt
juice of 1/2 a lemon
dash of cayenne
dash of smoked paprika
olive oil for drizzling

Slice the avocados in half, remove the pit, and with a soup spoon, scoop out each half into a roomy bowl. Mash the avocado with the tines of a large fork until it’s glossy and creamy (for an even creamier texture, of if you’re opposed to feeling any avocado bits in your mouth whatsoever, drizzle a little olive or hemp oil into the fork-mashed avo, and whisk vigorously for a minute, or use an electric hand blender for the same amount of time). Now add your garlic, salt, lemon, cayenne (dash or dashes, your choice), and smoked paprika. Stir well with a small spatula, scraping the sides of the bowl as you stir. With that same spatula, transfer the silky goodness to a serving bowl, drizzle with a little olive or hemp oil (or both, as in the picture), and sprinkle with a dash of smoked paprika.