Many years ago, the Sydney Morning Herald’s resident food writer Matthew Evans wrote a very delicious recipe for guacamole. Evans’ recipe called for the usual suspects: chilli, cumin, raw garlic, avocado, Spanish onion, sour cream, diced tomato, coriander and lime juice. I continue to make this occasionally, but I have found that as the years go on, my ability to digest raw garlic has diminished, as has my capacity to consume hot chillies. So here is my not-guacamole, pared down to something really simple. I was inspired to simplicity by an old friend, Judy Nachum. She served something like this when we had lunch a few years ago. I don’t want to call it an avocado dip – it’s just something nice to put on bread, or shmear on carrots and cucumber. Ingredients:
- 2 avocados
- 2-3 tablespoons cumin seeds
- 1 tablespoon salt
- 6 grinds of the pepper grinder
- 1 lemon, juiced
- 4 spring onions
As you can see … very pared down! First, juice the lemons – you will need the juice straight away for the next step. Mash the avocados, and stir the juice in right away to prevent discoloration.
Toast the cumin seeds in a pan until they colour. Then grind them straight away in a mortar and pestle. The smoke from the grinding will lend your house a delicious aroma. There is NO comparison to freshly ground cumin and that pathetic pre-ground cumin powder dust that you can buy in supermarkets.
Mix the ground cumin into the avocado mash. Add the salt and pepper. Adjust accordingly – you want something salty, spicy from the cumin and sour from lemon. Then add the chopped up spring onions.