Serves 6 (easily halved)
I am an avocado lover from way back. When I was younger I spent some time on a kibbutz in Israel. The kibbutz grew oranges, had a sock factory and had an avocado orchard. Some of my happiest memories are going “running” (I use the term very loosely,) through the orchard with the other volunteers and a few avocados would find their way home with us. I don’t know how that happened (wink, wink!)
Anyhoo, the avocados were never ripe, so we learned this awesome trick, we’re we’d wrap the avocados in newspaper and pop them in our closet (or a suitably cool, dark place) and the avos would ripen super quick, just like magic. It’s a trick that’s served me well to this day and if you open my pantry, you might well find a wrapped avocado doing it’s ripening thing!
This recipe makes a lorry load of dip so feel free to halve it. Adding the sour cream makes for a creamier and wetter texture than regular guac, but it’s dipping delicious!
Are you an avocado lover too? What would I find if I looked inside your pantry?
2 large avocados
2 tomatoes, halved, seeded, finely chopped
1/3 cup (80g) reduced-fat sour cream
¼ cup finely chopped coriander
2 green onions (shallots), finely chopped
2 tablespoons lemon juice
How to – Traditional
- Halve avocados and remove seeds. Scoop out flesh and place in a bowl. Using a fork, mash until almost smooth.
- Add remaining ingredients and stir to combine. Pour into serving dish – with avocado stone in the centre to help to retain the colour of the dip. Cover tightly with cling film or foil and refrigerate if not serving immediately.
How to – Thermomix
- Add all ingredient to the TM bowl and mix for 5-10 seconds on speed 5 until a smooth purée is formed.
- Pour into serving dish – with avocado stone in the centre to help to retain the colour of the dip. Cover tightly with cling film or foil and refrigerate if not serving immediately.
Prep time: 5-10 minutes