Zest the limes before juicing them, then juice them into a small bowl—this prevents losing the zest. Cut each avocado in half lengthwise, remove the pit, and scoop the flesh into a medium mixing bowl. Work quickly to prevent browning, as the lime juice in the next step will help prevent oxidation.

Pour the lime juice and zest over the avocado pieces and use a fork to mash to your desired consistency—I prefer leaving some chunks for texture rather than making it completely smooth. The lime juice will immediately begin preventing browning while adding bright acidity to the guacamole. Gently fold everything together until the avocado is coated with the lime juice.

Sprinkle the kosher salt, freshly cracked black pepper, and ground cumin over the mashed avocado mixture, then gently fold them in. I find that adding the warm spice of cumin before tasting helps me season more accurately—you can always add more salt after tasting, but you can't remove it. Taste and adjust seasoning as needed.

Fold in the pomegranate seeds, pepitas, and fresh cilantro just before serving. Adding these ingredients at the end preserves the brightness of the pomegranate color and keeps the pepitas crispy rather than softening them into the guacamole. The festive red and green garnishes make this perfect for holiday entertaining.