guacamole dip

makes about 2 cups

2 large avocados

½ small red onion, finely chopped

1 large roma (plum) tomato, finely chopped

1 garlic clove, crushed

1–2 teaspoons ground cumin, or to taste

1–2 teaspoons ground coriander, or to taste

freshly squeezed juice of 1 lemon

Halve the avocados, remove the stones and then peel. Roughly mash the flesh in a large bowl. Add the onion, tomato, garlic, cumin, coriander and lemon juice and stir well to combine.

Serve the guacamole with baked potatoes or julienne vegetables. Guacamole needs to be eaten straight away and will not store for any length of time.