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Mashed Avocados with Sesame and Chili
This dish is called a salad but is really more like a dip, a sort of Levantine guacamole. Spices, yogurt and lemon juice add layers of earthy flavor and bright acidity. We liked it served with pita chips, but it can also be served as a side dish with grilled or roasted meats and seafood.
4
Servings
Tip
Don't use underripe avocados. Their flavor isn't as full and fruity as fully ripe avocados, and they don't break down to a rich, creamy consistency. Don't mash the avocados until completely smooth; some lumps make the dish more satisfying.
10 minutes
Ingredients
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2
ripe avocados, halved and pitted
-
3
tablespoons plain whole-milk yogurt, plus more to serve
Directions
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01Scoop the flesh from the avocado halves into a medium bowl. Using a fork or potato masher, mash the avocados to a coarse puree. Stir in the yogurt, oil, garlic, chili, lemon juice, coriander, cumin, paprika, ¾ teaspoon salt and ¼ teaspoon pepper. Taste, then season with salt and pepper.
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For those of us who have an extensive spice pantry, it would be great to have a recipe using the traditional ingredients that Milkstreet often substitutes. Please consider publishing alternate recipes if you have the traditional ingredients (sumac in this case).