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Mashed Avocados with Sesame and Chili

Mashed Avocados with Sesame and Chili

By Phoebe MaglathlinFebruary 4, 2019

  • Makes
    4 servings
  • Cook Time
    10 minutes

This dish is called a salad but is really more like a dip, a sort of Levantine guacamole. Spices, yogurt and lemon juice add layers of earthy flavor and bright acidity. We liked it served with pita chips, but it can also be served as a side dish with grilled or roasted meats and seafood.

Tip

Don't use underripe avocados. Their flavor isn't as full and fruity as fully ripe avocados, and they don't break down to a rich, creamy consistency. Don't mash the avocados until completely smooth; some lumps make the dish more satisfying.

Ingredients
  • 2

    ripe avocados, halved and pitted

  • 3

    tablespoons plain whole-milk yogurt, plus more to serve

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 2

    medium garlic cloves, finely grated

  • 1

    serrano chili, stemmed, seeded and minced (optional)

  • 3

    tablespoons lemon juice

  • 1

    teaspoon ground coriander

  • ¼

    teaspoon ground cumin, plus more to serve

  • ¼

    teaspoon sweet paprika, plus more to serve

  • Kosher salt and ground black pepper

  • Sesame seeds, toasted, to serve

  • Pita chips, to serve

Step 1

Scoop the flesh from the avocado halves into a medium bowl. Using a fork or potato masher, mash the avocados to a coarse puree.

Stir in the yogurt, oil, garlic, chili, lemon juice, coriander, cumin, paprika, ¾ teaspoon salt and ¼ teaspoon pepper. Taste, then season with salt and pepper.

Step 2

Transfer to a serving bowl. Using the back of a spoon, create a well in the center. Add a dollop of yogurt to the well, then drizzle with additional oil. Sprinkle with sesame seeds and additional cumin and paprika. Serve with pita chips.

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