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Name a more iconic duo than tortilla chips and guacamole dip, we'll wait. Now put a twist on it with delicious recipe.

Serves 6 - 8. 

Ingredients

  • 150g ripe avocados, mashed
  • 150g jap pumpkin, cooked and mashed
  • 1 lime, juiced
  • 1 chili, finely chopped
  • 1 ripe tomato, finely chopped
  • 1 clove garlic, crushed
  • ¼ red onion, finely chopped
  • 4 sprigs coriander, chopped
  • 30ml extra virgin olive oil
  • Salt and pepper, to taste
  • Tabasco sauce, to taste

Method

  1. Combine all ingredients
  2. Season with salt and pepper; add Tabasco sauce as desired
  3. Serve with tortilla chips, crackers, toasted bread, and/or sticks of crisp vegetables

 

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TAFE Queensland

Chef Jason Ford hospitality cookery teacher
Jason Ford
Leading Vocational Teacher - Hospitality

Chef Ford has more than 30 years of experience in the food service industry. He’s a professional chef, published author, and leading vocational teacher. Passionate about food, he is also heavily involved in his industry and local community.