Silken tofu and ripe avocado give this dip a lusciously thick, creamy texture, with the jalapeños and lime adding a refreshing bite. Serve with crudités and small grissini bread sticks.
INGREDIENTS
300 grams silken tofu, drained
1 large ripe avocado
½ packed cup coriander, roughly chopped
3 tablespoons olive oil
¼ cup sliced jalapeños in brine, drained
1 tablespoon jalapeño brine
finely grated zest 2 limes
2 tablespoons lime juice
2 cloves garlic, crushed
1 teaspoon caster sugar
1½ teaspoons sea salt
To serve
toasted sesame seeds and olive oil
METHOD
Place all the ingredients in a food processor and blend until silky-smooth or place in a deep bowl and use a stick blender.
To serve: Transfer to a serving bowl and top with sesame seeds and a drizzle of olive oil. Makes about 2 cups
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!