I suppose I made these weird looking things for a couple of reasons. The obvious one is the convenient hollow left after removing the stone that's just waiting to be filled with something like hummus, salsa or balsamic vinegar. The other, though, was thinking of stuffed jacket potatoes, pineapple curry boats, or even the famous Alain Passard Egg, where the insides are removed, mashed with other nice things, and replaced.
In this recipe, I scooped out the top third of the avo and used it to make a creamy dip, blitzed with various yummy things, including lemon juice, garlic and olive oil. Those ingredients, incidentally, are in so many dips that I've come to think of them as a dip's 'standard model' – I often blitz the three of them with something like roasted root veg, lentils, or any cooked bean for a quick lunch. I’ve added cayenne pepper to this - if you don’t like spiciness then skip it, but personally I love the warming heat underlying the richness of the other ingredients.
Enjoy these eaten with a teaspoon, topped with a sprinkle of cayenne pepper and handful of sesame seeds.
Creamy Filled Avocados
Makes 4 halves
|1 tsp||extra virgin olive oil|
|½ tbsp||lemon juice|
|1 small||garlic clove, grated or crushed|
|⅛ tsp||cayenne pepper|
|⅛ tsp||fine salt|
- Put all of the ingredients, except the avocados, in the jug of a blender.
- Halve the avocados lengthways. Scoop out the top third of the four avocado halves and add it to the blender jug. Blitz to a smooth spread.
- Spoon the dip back into the avocado shells and serve immediately.
- To keep the avocados from going brown if you want to store them in the fridge, coat the exposed surfaces with lemon juice and cover with cling film.