You probably have seen me raving about Angie's Tempeh Chips these few days, and I think you really have to give their chips a try if you are residing in Singapore. You can of cos use plain tortilla chips for this dip.
This isn't my 1st thought when it comes to avocado dip. To be exact, guacamole dip is actually my initial thought. But I wanna make it vegan. So out go the eggs and in come the flavors: instead of using fresh tomato, raw onion and garlic, I decided to roast them in the oven.
If you can get your hands on sacha inchi oil, use it to finish the dip. It adds another layer of nutty complexity to the dish which really brings out the flavors. If you can't, you can use extra virgin olive oil. I decided to take things further by seasoning the chips with my homemade cajun seasonings. I am amazed that everything blends so well together and I hope you will give this recipe a try.
Red Onion, 1
Garlic, 1 Bulb
High Quality Olive Oil, 1 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Fresh Lemon Juice, 1/2
Fresh Coriander Coarsely Chopped, A Handful
Pickled Jalapenos Finely Chopped Homemade, 1 Adjust To Preference
Sacha Inchi Oil / Extra Virgin Olive Oil, 1 TBSP
Plain Tortilla Chips / Angie's Tempeh Chips, 200g
Cajun Seasoning Homemade, 1 TBSP
Please visit my "How To Make Cajun Seasoning" page for the recipe.
Please visit my "How To Pickle Almost Anything" page for the recipe.
Preheat the oven to 205 degree celsius or 400 fahrenheit.
Slice off the heads of the tomato, onion and garlic.
Transfer onto aluminum foil.
Drizzle olive oil over the top. Season with salt and pepper
Wrap and wack into the oven.
Bake for 30 to 35 mins or until the vegetables are soft.
Remove from the oven, unwrap and set aside to cool down slightly.
Slice the avocado and place the flesh into a large mixing bowl.
Add in the lemon juice and mash with a fork.
Add in the coriander, pickled jalapenos and some pickling juice.
Once the vegetables are cool enuff to handle, remove the skin of the tomato and add to the avocado mixture.
Squeeze out the roasted garlic.
Remove the skin of the onion, coarsely chop and add to the avocado mixture as well.
Add in any leftover juice from the foil to stack flavors.
Mash everything together until well combined.
Taste and adjust for seasonings with salt and pepper.
Transfer onto a serving bowl.
Drizzle some sacha inchi oil over the top.
Transfer the Angie's Tempeh Chips into a large bowl.
Sprinkle the cajun seasoning over the top.
Place a large plate to cover the bowl and give it some shaking until the chips are coated well.
*You can do this in a large zip lock bag too.*
Serve the avocado dip with the seasoned chips immediately.
You can use tortilla chips, but you have to give Angie's Tempeh Chips a try if you are residing in Singapore...