When I
did a ski season in Canada in 2007, my friend and I lived off avocado dip and
crackers. Our avocado dip consisted of a ripe avocado, lemon juice and far too much salt. Over the years I like to think that I have perfected this little dip by
adding a few choice Indian spices. I especially like that I use no oil, as so
many dips do. You can substitute the lime juice for lemon or the chives for
chopped coriander or parsley if you wish.
INGREDIENTS
- 2 ripe avocados
- 2 tablespoons fresh chives, finely chopped, plus extra
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 garlic clove, crushed
- the juice of 1 small to medium lime
- a pinch of sea salt and ground black pepper
METHOD
1. Mash avocado into a paste and then add all the other ingredients, stirring well to combine. Make sure you taste the dip a few times, adding a little more of an ingredient if need be. Top with extra chives.
x Emily
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