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
Serves 4 - 6
Easy
Prep:
Cook: -
A fun introduction to eating insects! The crickets are combined with a crunchy spiced topping which is a great contrast to the creamy avocado dip underneath
Skip to ingredients
- 3 ripe avocados
- 1 red chillifinely sliced
- ½ small pack corianderleaves and stalks chopped
- 1 limejuice and zest
- 1 small red onionvery finely sliced in rings
- 50ml vegetable oil
- 2 tsp cumin seeds
- ½ tsp smoked paprika
- 2 tbsp crickets
To serve
- salted tortilla chips(optional)
Nutrition: per serving (6)
- kcal236
- fat23g
- saturates4g
- carbs2g
- sugars1g
- fibre4g
- protein3g
- salt0.02g
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.
