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Green Chilli & Avocado Dip, by Munira Mahmud, from the Hubb Community Kitchen

Green Chilli & Avocado Dip, by Munira Mahmud, from the Hubb Community Kitchen

My life-long dream has been to have a food van; I spend any free time I have thinking up dishes, and putting ingredients together in my mind. These dips are my own invention.

Green Chilli & Avocado Dip, by Munira Mahmud, from the Hubb Community Kitchen

 

Serves 4

2 green chillies, halved and de-seeded

25g fresh coriander

3 tbsp natural yoghurt

grated zest and juice of 2 lemons

4 garlic cloves, peeled

flesh of 1 ripe avocado

4 tbsp mayonnaise (optional)

salt and pepper

 

Put all the ingredients except the mayonnaise into a food processor and blend until smooth.

Taste and adjust the seasoning if necessary.

Add mayonnaise (if you wish) and stir to combine, then transfer to a serving bowl.

 

Together: Our Community Cookbook (Penguin Random House Australia, $22.99). Photography by Jenny Zarins. On Sale Now

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