Silken tofu and ripe avocado give this dip a lusciously thick, creamy texture, with the jalapeños and lime adding a refreshing bite. Serve with crudités and small grissini bread sticks.
300 grams silken tofu, drained
1 large ripe avocado
½ packed cup coriander, roughly chopped
3 tablespoons olive oil
¼ cup sliced jalapeños in brine, drained
1 tablespoon jalapeño brine
finely grated zest 2 limes
2 tablespoons lime juice
2 cloves garlic, crushed
1 teaspoon caster sugar
1½ teaspoons sea salt
toasted sesame seeds and olive oil
Place all the ingredients in a food processor and blend until silky-smooth or place in a deep bowl and use a stick blender.
To serve: Transfer to a serving bowl and top with sesame seeds and a drizzle of olive oil. Makes about 2 cups