- 3 ripe avocados
- 1/2 a red onion very finely chopped
- 2 Limes
- tomatoes, a small handful, very finely chopped into tiny pieces
- 1/4 clove of peeled garlic
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of ground cumin
- Salt to taste(optional)
Such a fab vegan alternative to other creamy dips. This guacamole is silky smooth, except for the chopped red onion and tomatoes on top. It's got all the authentic mexican flavours of lime, chilli, oregano and cumin and it has a bit of a kick. You can put in half the chilli if you prefer it milder. I have eaten this ever since I went on the Fit for Life regime years ago. I'd have it on toasted rye bread with butter, but now I'd just make it with bread brushed with olive oil, roasted and sprinkled with a pinch of salt.
Cut round the avocados and twist in half. Remove the stone and scape the flesh out with a spoon and put in a food processor or bowl. If you want it chunky use a fork to mash it. If you want it smooth use a food processor or stick blender. Add the juice of one of the limes, the cayenne, oregano, cumin and the garlic. Mash or blitz till all the ingredients are fully incorporated. Add salt to taste if you want, to don't think it needs it.
Anna FrancescaCredit: My Primrose Hill Kitchen