2 ripe Hass avocados, pitted, peeled, and cut into 3/4-inch chunks
1 garlic clove, minced
2/3 cup finely chopped seeded tomato (about 1 small)
1/4 cup finely chopped red onion (but I never put one in, myself)
1 1/2 tablespoons fresh lime juice
1 teaspoon coarse salt
1/4 teaspoon ground cumin