I almost feel a bit cheeky calling this a recipe but it’s so delicious that you could fool anyone into thinking it needs lots of ingredients and skill to make it! This dip is a great alternative for hummus if you don’t like it or would just prefer the change, and you can adapt it in lots of ways to create different flavours based on your preference. I served mine with some big chunky sweet potato wedges coated in olive oil, cinnamon and paprika which I roasted at 200 degrees for 40 minutes which creates the most delicious caramelised effect!
The other perk of this dish is it is completely plant based which means it is suitable for people with any allergies or dietary preferences making it an absolute win for a bbq or dinner party.
Ingredients (serves 2 but the mixture can easily be doubled if required)
- Flesh of 1 medium avocado
- 1 tablespoon olive oil
- Juice of ¼ lemon
- ¼ teaspoon salt and pepper
- Pop all of the ingredients into a food processor and blend on high for around a minute until well combined and creamy.
- Pour the dip into a serving dish and drizzle over a little more olive oil and cracked black pepper to serve
Let me know if you give it a try!