This is about as easy as it can get. You can use it as a simple nacho dip but it is also great with roast potatoes or with some lettuce and raw veg; it also tastes great with fish. However my favorite is using it as a spread on a slice of hearty homemade bread. Yum yum!
Preparation time: 10 minutes (plus boiling the egg)
Number of servings (yield): 4
Ingredients:
- 1 hard boiled egg (or alternatively ½ small/medium apple)
- 1 large ripe avocado
- ½ small/medium onion (if possible red)
- 2 cloves of fresh garlic
- Juice of ½ small lemon
- Fresh parsley (coriander works well too)
- Fresh chilli or ground/dried flakes (fresh tastes better and a small amount is usually enough but some people like it hot…)
- Freshly-ground pepper
- Sea salt
- 1 pinch of sugar
Instructions:
- Half the avocado and take out the flesh
- Drizzle with the lemon juice
- Add the hard boiled egg (or finely chopped apple) and mush it all up with a fork as finely as you want it to be
- Ad the finely chopped onion, garlic and parsley
- Add the chilly, pepper, salt and sugar
- Mix it well and leave it covered for at least 1 hour before serving
If you have a food processor you can mix it up in there as well. It tends to get more creamy this way but as it is usually a small portion you spend more time scraping it out of the jug than it actually takes to mush it up with a fork.
Looks really good! I think I’d have this with some good hot chilli and brown rice.