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Munira Mahmud’s Green Chilli and Avocado Dip

by The Hubb Community Kitchen from Together: Our Community Cookbook

This simple recipe for green chilli and avocado dip can be made in minutes and makes a perfect snack enjoyed with toasted pitta bread or tortilla chips.


My life-long dream has been to have a food van; I spend any free time I have thinking up dishes, and putting ingredients together in my mind. This dip is my own invention.

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2 green chillies, halved and de-seeded
25g fresh coriander
3 tbsp natural yoghurt
grated zest and juice of 2 lemons
4 garlic cloves, peeled
flesh of 1 ripe avocado
4 tbsp mayonnaise (optional)
salt and pepper


Put all the ingredients except the mayonnaise into a food processor and blend until smooth. Taste and adjust the seasoning if necessary. Add mayonnaise (if you wish) and stir to combine, then transfer
to a serving bowl.

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