Avocado Pomegranate Dip

Raghavan Iyer is the author of six best selling cookbooks but most impressive is he is a James Beard Award Winner.  The James Beard awards are like the Oscars in the food world.  Raghavan prepares a dip you will love.

Avocado Pomegranate Dip
Makes 2 cups (brimming)
Vegan; Gluten-free

2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/4 cup firmly packed fresh cilantro leaves and tender stems
2 tablespoons freshly squeezed lime or lemon juice
1 teaspoon coarse kosher or sea salt
1 small onion, coarsely chopped
3 large cloves garlic
2 to 3 fresh green Serrano chiles, stems discarded
3 large ripe Haas avocados, seeded and cut into 1/4-inch cubes (see tips)
1/2 cup fresh pomegranate seeds or red raspberries (see tips)

  1. Preheat a small skillet over medium-high heat. Once the pan feels hot (a palm held close to the bottom will feel the heat), usually will take 2 to 4 minutes, add the whole spices and toast them, shaking the skillet every few seconds, until they start to crackle and turn reddish brown and the aroma is highly nutty-fragrant with citrus undertones, about 1 minute.  Transfer it to a spice grinder (like a coffee grinder to cool a bit.  Once cool, pulverize the blend to the texture of finely ground black pepper.
  2. Pulse the cilantro, lime juice, salt, onion, garlic, and chiles in a food processor bowl.  Using the pulsing action, mince the mélange.  Letting the blades run incessantly will create an unwanted chunky puree, full of liquid.
  3. Scrape this into a medium-size bowl and fold in the spice blend, avocado, and pomegranate seeds.  Serve immediately.  If you are planning on serving it later, press a piece of plastic wrap directly onto the dip’s surface, making sure there are no air bubbles in-between the wrap and the surface (this slows down the dip from oxidizing and turning a wee bit black.)  You can store it in the refrigerator for up to 2 days.  Refer to the Tips section on freezing.
Print Friendly, PDF & Email