Creamy and delicious, this dip adds moisture and lubrication to drier foods like pretzels, chapatis and savoury biscuits. It is grounding and satisfying for Vata. Though if you are experiencing symptoms of excess pitta, it is best to substitute the warming mustard seeds with mint.
I created this dip for Hale Pule's website, having put my on spin on Myra Lewin's idea.
Simple Avocado Dip
Ingredients
- 1 small ripe avocado
- 1 tbsp extra virgin olive oil
- ¼ tsp mustard seeds or ¼ tsp wasabi for Japanese flair
- 1 tsp coriander seeds
- ¼ tsp mineral salt
- a pinch of freshly ground black pepper
- a squeeze of lime juice
- 2-3 tbsp water
- ¼ cup chopped fresh dill optional
Instructions
- In a small saucepan, gently heat the olive oil.
- Add the mustard and coriander seeds, as well as the salt, stir until they start to pop, about 30 seconds.
- Remove from the heat and let cool slightly.
- Combine the oil and the seeds with the rest of the ingredients and blend to create a creamy dip.
Notes
It goes really well with Barley or Spelt Breadsticks