Guacamole has got to be one of the world’s best dips. Hailing from Mexico, it’s a tasty avocado-based condiment that compliments many types of dishes – from burritos to salads – and it’s healthy too. I love everything about it: the colour, the texture, and of course its wonderful flavour.
This recipe was inspired by one I saw in Hugh Fearnley-Whittingstall’s River Cottage Veg – a staple cookbook for vegetarians who like fuss free, hearty food. It’s super speedy to make and goes nicely with Mexican mains like fajitas and enchiladas.
- 2 ripe avocados
- 1 tsp lemon juice
- 1 tsp lime juice
- 1 tsp chilli flakes
- a drizzle of olive oil
- 1 tbsp natural yogurt
- Salt and pepper
Preparation time: 5 minutes
- Prepare the avocados: slice down the middle until you reach the stone, pull the two halves apart and remove the stone by hand or with a knife if it doesn’t pop out easily. Make a small tear in the skin and carefully peel it off each side of the fruit. Chop into small cubes.
- Pop the avocados into a small bowl. Add the lemon and lime juice, chilli flakes and oil and stir well with a tablespoon, until the avocados turn into a paste. Don’t worry if it’s a bit chunky; it’s good to keep some texture.
- Add the yogurt and stir in well until it blends in with the other ingredients.
- Add salt and pepper to taste and serve – depending on how messy your mixing gets, you may like to transfer the dip to a new bowl.