Silken tofu and ripe avocado give this dip a lusciously thick, creamy texture, with the jalapeños and lime adding a refreshing bite. Serve with crudités and small grissini bread sticks.
INGREDIENTS
300 grams silken tofu, drained
1 large ripe avocado
½ packed cup coriander, roughly chopped
3 tablespoons olive oil
¼ cup sliced jalapeños in brine, drained
1 tablespoon jalapeño brine
finely grated zest 2 limes
2 tablespoons lime juice
2 cloves garlic, crushed
1 teaspoon caster sugar
1½ teaspoons sea salt
To serve
toasted sesame seeds and olive oil
METHOD
Place all the ingredients in a food processor and blend until silky-smooth or place in a deep bowl and use a stick blender.
To serve: Transfer to a serving bowl and top with sesame seeds and a drizzle of olive oil. Makes about 2 cups
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.