There are many different ways to make guacamole. This is by far the most popular version that I have arrived at. By losing the raw garlic and onion as used in most other recipes, you reconnect with the dreaminess and subtly of creamed avocado. If you can’t get coriander then you can use mint or basil. You can also lose the tomato and you don’t have to peel it. I have only just started to peel the tomato (see tips) as a matter of detail, but you must remove the seeds. Take time to cut the tomato and chilli. You can achieve a certain level of knife skills and these are classic ways to practice. Keep the cuts even and the same size.
Not only the best fruit source of Vitamin E, avocados (despite being green) contain a wide variety of carotenoids. So as well as being delicious they are a powerhouse of the nutrients that help keep our cells young and our bodies cancer-free.
250g ripe avocado skinned and stoned
1 juicy lime
1 red chili de-seeded and cut into small squares
1 tomato (skinned and de-seeded, optional)
1/4 teaspoon of Maldon sea-salt
50ml olive oil
Remove the stone and scoop out the avocado flesh from the skin and put into a bowl. Skin, de-seed and cut the tomato into small squares. Finely chop the chives and coriander, squeeze the lime, then add the olive oil and other ingredients to the mix. Preferably use a glass or plastic bowl and a silicon spatula or a wooden spoon (Not using metal slows down the oxidization process which happens quickly with avocados)
Gently start breaking up the avocado by gently mashing the bigger pieces down. Then gently keep turning the mix over, breaking down and turning. It will start coming together and going creamy. Taste for seasoning when you have the required consistency, I like it to have some texture and not be completely smooth.
If you are going to have one dip nailed and down in your repertoire then let it be hummus. There are a lot of different dips out there but hummus without a doubt is King. It´s good for a week in the fridge so don’t worry if it seems like a lot when you make it, keep it in covered in the fridge for ‘snack attacks.’ Raw vegetables, rice crackers anything like that with hummus fills the hole in a low fat and healthy way. It also works well as an accompaniment with lamb, chicken, boiled egg and salads.The main ingredient in this dish is tahini (sesame paste) – readily available in UK supermarkets and health food shops – so don’t scrimp on it. Here I use 125ml, you could get away with 100ml, any less and the hummus will not taste right. It seems like a lot to use, but tahini is the money shot ingredient.Hummus is a double dose of protein from the chick peas and the sesame paste as well being of high fibre content.
250g cooked chickpeas (soaked and cooked or from a tin)
Juice of 1 lemon
2-3 cloves of garlic, crushed
125ml (half a cup) tahini
80ml (third of a cup) olive oil
175ml (1 cup) of water
Three large pinches of Maldon sea salt
Blend all of the ingredients together in a blender, until smooth (you can use a stick blender if you don’t have a Magi-mix type blender). You may need to add more water – as there are so many different sizes and types of chick pea, its hard to quantify, just add water bit by bit. You are looking for a smooth consistency and not too thick. Taste for seasoning.
Place into a serving bowl, pour a little olive oil over before serving.