Avocado Dip With Indian Spices

Photo: Randy Graham, Valley VegetarianHere’s a twist on traditional guacamole. Toasted mustard seeds, cumin, turmeric, and coriander infuse this Mexican classic with the flavors of India. The nutty flavor of the cumin seed is a nice complement to the nuttiness of the avocado.

I say this is perfect for an end of the summer picnic. Serve with tortilla chips or get adventurous and spread it on triangles of fresh Indian naan.

3 large ripe avocados (halved and pitted)
1/2 teaspoon serrano chili (chopped fine)
1 tablespoon white onion (chopped fine)
1/4 teaspoon kosher salt
1/2 teaspoon minced garlic
1 tablespoon fresh lemon juice
1 tablespoon coconut oil
2 teaspoons brown mustard seeds
¾ teaspoon cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 tablespoon chopped cilantro (chopped fine)

Scoop avocados into a bowl. Add serrano chili, onion, salt, garlic and lemon juice. Coarsely mash with a fork. Cover and refrigerate.

Place oil, mustard seeds and cumin in a small pan and heat over medium heat until mustard seeds begin to pop (about 2 minutes – no more or cumin may get too roasted). Remove from heat and stir in balance of spices (coriander, turmeric). Let stand for 3 minutes and then stir in cilantro.

Add spice mixture to avocado mixture and stir to blend. Cover and refrigerate until ready to serve.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
This entry was posted in Appetizers, Salsa and More, Sides, vegan and tagged , , . Bookmark the permalink.

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