These proportions will serve five to eight people as an appetizer.
- 3 Large Avocados or 4-5 smaller Avocados
- 3-4 Tomatoes or equivalent portion of Cherry Tomatoes
- 1-2 Bunches of Cilantro
- 1 Lemon
- Dice the Tomatoes
- Remove the Cilantro leaves from their stems and finely chop them.
- Cut the Lemon in half
- Remove the Avocado flesh from its skin, place it in a bowl, add the other ingredients, and mash thoroughly with a fork.
Ranch Greek Yogurt Dip
1-2 cucumbers, cut into 1/2-inch wedges
1 clove garlic, mashed into paste
1/2 bunch chives, thinly sliced
1/4 bunch flat-leaf Italian parsley, chopped
1 6-ounce container of strained Greek yogurt
Lemon juice to taste
Salt to taste
To make garlic paste: chop garlic then add a generous pinch of coarse salt. Mash the garlic and salt mixture with the flat side of your knife.
Stir garlic paste, chives, parsley, and lemon juice to Greek yogurt until well combined. Salt to taste.
Serve with chopped veggies or use as dip for chicken drumsticks.
4 cloves garlic
2 cups/480 ml canned (preferably organic) chickpeas, rinsed well.
1 tsp sea salt
1/3 cup tahini
Juice of 2 fresh lemons
1 Tbsp fresh olive oil
Place all ingredients in a food processor. Pulse until combined but still coarse. Transfer to serving bowl or cover and keep refrigerated.