Guacamole

My stomach hurts if I eat tortilla chips with no dip–they’re too dry. The problem is, I can’t eat traditional salsa, guacamole, or hummus. How about a light, tangy, zesty new version of guacamole then? I hope you’re feeling adventurous!

Makes about 6 servings.

Ingredients:

1 avocado, sliced

1/4 cup fresh cilantro, chopped

1 tbsp frozen corn

1 tbsp sesame oil

1 tbsp plain yogurt

1 tbsp water

1 tsp coriander, ground

1/2 tsp turmeric (substitute coriander if you’re sensitive to turmeric)

1/2 tsp salt

Instructions:

1. Combine the avocado, cilantro, coriander, corn, oil, yogurt, and water in a blender or food processor. Process until just blended–you should still see some cilantro stems sticking out.
2. Add the coriander, turmeric, and salt. Blend until creamy. Dip your chips and enjoy!

Note: This recipe goes well with baked fries, as a tomato-free ketchup substitute. Try it out!