Warm Mexican bean dip with tortilla chips
A quick and easy party dip which is superhealthy, freezable and counts towards your five-a-day - what more could you want?
Cricket topped guacamole
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4 - 6
Skip to ingredients
Ingredients
- 3 ripe avocados
- 1 red chilli, finely sliced
- ½ small pack coriander, leaves and stalks chopped
- 1 lime, juice and zest
- 1 small red onion, very finely sliced in rings
- 50ml vegetable oil
- 2 tsp cumin seeds
- ½ tsp smoked paprika
- 2 tbsp crickets
To serve
- salted tortilla chips (optional)
Method
- STEP 1
Mash the avocado in a bowl then stir in the chilli, coriander, lime zest and juice then season with salt and pepper. Keep in the fridge until ready to use.
- STEP 2
In a non-stick frying pan heat the oil then add the onion, sizzle for about 5 mins or until deep golden and crispy. Add the cumin seeds, smoked paprika and crickets for the last few seconds, just to warm them through, then pour the mixture onto a plate lined with lot of kitchen paper. Season well with salt.
- STEP 3
Pile the crispy cricket and onion mixture on top of the guacamole and have plenty of tortilla chips ready for dipping. For a neater finish shape the guacamole in a large chefs ring. Also great as a funky side to a meat or vegetable chilli con carne.
