I tried the Ottolenghi group’s latest restaurant Nopi with my friend Carly a few weeks ago – among our (many) delicious sharing plates was a really amazing avocado and yoghurt dip with vegetable crudités. Unfortunately this Ottolenghi recipe doesn’t seem to have made it to google, so my attempt below, super speedy if you have a food processor, and great with crisps or vegetables.
Ingredients (Makes two small pots, serves eight):
2 avocados, peeled with stones removed (keep the stones)
200g greek yoghurt
Juice of half a lime
1 green chilli (optional)
Pinch of salt
Place all of the above (apart from the seeds) in a blender. Keep in a pot with an avocado stone to stop the avocado browning. When ready to serve remove the avocado stones and top with mixed seeds. Serve with crisps or raw vegetables.