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.


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