- Juice of ½–1 lime
- 2 avocados
- 1tbsp dairy-free coconut yogurt
- ½tsp ground cumin
- 1 spring onion, sliced
- Small handful fresh coriander, chopped, plus extra to serve
- Cayenne pepper, to taste
- Put the juice of ½ lime with the other ingredients into a food processor. Whiz to a purée. Taste and add more lime juice, if necessary.
- Transfer to a serving bowl, then dust with a little more cayenne pepper and scatter with extra coriander. Cover and chill for up to a day.
LOVELY WITH CRUDITÉS or scatter with finely sliced baby courgettes for extra crunch.
Recipe taken from Low Carb Express by Annie Bell (Kyle Books, £16.99). Photos by Con Poulos