I always get compliments when I make this dip, and its my go-to drinks party centrepiece. I always serve it with crudités (organic veg of course) and have a couple of different Trobriand Island serving platters which make for an attractive display. This is the ‘small party’ size! My secret to success is the addition of a hefty spoonful of ground cumin plus a whole birds-eye chilli, seeds and all. It needs to be really citrusy and herby too.

Ingredients

2 ripe avocados
3 cloves garlic, roughly chopped
1 whole birds-eye chilli, roughly chopped
juice 2 lemons or 3 limes
1-2 heaped tsp ground cumin, to taste
salt and pepper
handful coriander
glug of olive oil, I prefer the Greek at present

Julienned organic vegetables: red, yellow and orange carrots, celery (keep the young tops for decoration), red pepper, cucumber; radishes, cauliflower florets, baby tomatoes etc.

Method

Put all ingredients in the blender, apart from the olive oil and seasoning. Blend until smooth, adding the olive oil, salt and pepper until the consistency and taste are right.

Serve in a bowl, placed in a larger dish or tray, surround by piles of colourful vegetables.

Tuck in!