Makes a large bowl
20g flat-leaf parsley leaves
25g coriander leaves
1 large garlic clove, chopped
3 tbsp extra-virgin olive oil
1 tbsp freshly squeezed lemon juice
1½ tsp paprika
1 tsp red pepper flakes
¾ tsp ground cumin
¼ tsp ground coriander
½ tsp fine sea salt
3 large, ripe Hass avocados
1½ tbsp freshly squeezed lemon juice
Fine sea salt and freshly ground black pepper
Tortilla chips, crackers, crudités, grissini, pitta chips or toasted baguette slices, to serve
1. First, make the chermoula. In a food processor, combine all the ingredients (apart from the avocados and lemon juice) and blend for 45 to 60 seconds, until the herbs are finely chopped and the mixture is well combined, scraping down the bowl once or twice. Set aside.
2. Halve the avocados and remove and discard the stones. Score the flesh with a table knife (cutting to, but not through, the skin) and scoop the flesh into a medium bowl. Add the lemon juice, ½ tsp salt and ¼ tsp black pepper and use a fork to mash the mixture to a rough purée.
3. Add the chermoula and fold in with a rubber spatula until the chermoula is evenly distributed. Taste and adjust the seasoning with more salt and pepper if needed.
4. Press a sheet of clingfilm directly against the surface of the dip to prevent discolouring and leave to stand at room temperature for about 30 minutes to allow the flavours to blend.
5. Transfer the dip to a wide, shallow bowl to serve.
6. This dip can be served straight away, but can be refrigerated for up to 24 hours (colour will dull slightly with storage); bring to room temperature and stir to recombine before serving.