Guacamole - Avocado Dip (Avokado Sos)

Hmm, so I was updating the photo for this post (today Jan 16, 2011) — when somehow deleted the whole post! You think that I would actually have a back up of my blog entry...well, unfortunately I didn't. 

Fortunately, I did remember I found this recipe off the SBS website, so here it is:

Ingredients

3 ripe avocados
½ fresh jalapeno chilli (optional)
2 tsp chopped coriander (I didn't use this)
Spanish onion, chopped
1 tomato, diced
Juice of ½ lime (I think I used lemon)
1 tsp salt

Preparation

1. Halve the avocados, remove the seed and using a spoon scoop the flesh into a bowl. Add chilli, coriander and a little onion.
2. Mash together with a fork. Add tomato and lime juice and season with salt. Gently fold through.

Note:

Guacamole should be made just before serving. Returning the seed of the avocado to the mixture will help keep the guacamole green.

Carrot Yoghurt Dip

Ingredients

• 6 carrots, grated
• 1 kg yoghurt
• 3-4 cloves garlic, minced

Method

1. Grate the carrots and saute in some oil until they are cooked. Don't overcook them.

2. Cool the cooked carrot.

3. In a separate bowl, mix the minced garlic and yoghurt, and salt and mix it together with the cooked carrot. You need to make sure the carrot is well cooled down before you mix it in with the yoghurt.

Hummus

I got this recipe from the Exclusively Food website. They suggest making this dip one day earlier so the flavours develop. I modified this recipe according to my taste buds - I like my hummus quite garlicky and lemony.

Ingredients

400g canned chickpeas, drained
salt to taste
3 medium cloves garlic, peel and mince
Juice of one lemon (you may need more depending on how juicy the lemon is)
2 tablespoons oil
2 tablespoons tahini
2.5 tablespoons water

Method

Blend all ingredients together in a food processor until well combined. Easy!! You will need to taste it and see if you need to add any more garlic or lemon juice depending on how you like it.