Avocado-pineapple dip with yogurt

Ingredients for 2 servings:

• 1 avocado(s), ripe
• 150 g pineapple, fresh
• 2 garlic cloves
• 100 g Greek yogurt
• 1 m.-large organic lime(s), juice and zest
• 1 tsp honey
• ½ tsp mint, dried
• ½ tsp smoked chili flakes (chipotle)
• ½ tsp Kala Namak
• ¼ tsp smoked paprika powder
• ¼ tsp cumin powder

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

vegetarian

Halve the avocado lengthwise, twist the halves towards each other and open. Remove the pit. Score the flesh lengthwise and crosswise with a knife, then scoop it out with a spoon and place it in a narrow, tall container. Peel the pineapple and cut as much of the pineapple into pieces as specified in the recipe. Then blanch the pieces in boiling water. Once the pieces have cooled slightly, add them to the avocado. Peel the garlic and roughly chop it. Wash the lime in hot water, grate the zest into the container, and then squeeze in the juice. Add the yogurt, honey, dried mint, chipotle chili flakes, smoked paprika, and ground cumin. Use a hand blender to puree into a creamy dip. Season with kala namak and blend briefly again. Then refrigerate the dip for at least 4 hours, but ideally overnight. Notes and tips: Blanching destroys the enzymes in fresh pineapple that make dairy products like yogurt bitter. The chili in particular still has a strong flavour, so if you think it’s lacking in heat when tasting, it’s better to wait a bit longer before adding more spice. If you don’t have smoked chipotle chili flakes, use regular flakes and add a little smoked salt or more smoked paprika for a light smoky note. If you don’t have kala namak (sulfur salt), use the same amount of regular salt. The kala namak adds a slight egg flavour. Vegans can use agave syrup instead of honey, and a vegan yogurt alternative could be thickened slightly with a little psyllium husk, as vegan yogurt alternatives are generally thinner than the Greek yogurt used here.