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Avocado cream with yogurt

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Ingredients for 4 servings:

  • 2 avocados, ripe
  • 2 tbsp lemon juice
  • 4 garlic cloves
  • 250 g yogurt
  • Salt
  • 1 tsp peppercorns, white
  • 2 cardamom pods, about 4-6 seeds
  • ½ tsp cumin
  • ½ tsp coriander or ground coriander
  • ½ tsp sweet paprika powder
  • 1 pinch of nutmeg
  • 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegetarian, as a spread or dip

Halve and pit the avocados. Scoop out the flesh from the skin with a spoon and mash it with a fork in a bowl. Add the lemon juice to keep the paste a nice green color. Peel the garlic cloves and crush them into the bowl. Add the yogurt, mix well, and season with salt. Finely grind the peppercorns, cardamom, cumin, and coriander in a mortar and pestle, mix with the remaining spices, and stir into the cream. If possible, chill for 30 minutes before serving to allow it to infuse.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Avocado cream with yogurt

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