My family first ate this on the island of
Crete, where the
cilantro was called
coriander. However, the addition of the cumin leads to a flavor that speaks
Indian more fluently than
Greek.
- Heat 2 tablespoons of cumin until you can smell the spice’s fragrance. Put it into a good size mixing bowl.
- Take 4 ripe avocados. Peel them, remove the pit and mash them into a fine cumin-infused goo.
- Add 3 minced cloves of garlic, 2 cups of plain yogurt, 1 cup of finely chopped fresh cilantro, a minced jalapeno of your choosing and the juice of a lemon. Mix well.
- Destalk and cube a large tomato. Add it in.
Use this delicious dip with something in the
lamb line that most pleases you or serve with very crisp
tortilla chips or very warm
pita bread, but without bloodshed.
Aprecíe!