Author Notes: A friend’s brother taught me how to make this when we were in high school- over twenty years ago (ouch!). I doubt that he still remembers it.
It originally calls for labaneh, a middle-eastern cheese. You can make your own labaneh by mixing plain yogurt with a little salt, and draining it in a cheese cloth for a few hours. I’ve made it with sour cream, as well, and it’s fine, although the consistency is different. —Hummusit
Serves: 4-6
Ingredients
-
2
avocados
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4
sprigs fresh mint
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1
garlic clove
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4
tablespoons sour cream (or labaneh)
-
1
tablespoon mayonaise
-
1
tablespoon olive oil
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2
tablespoons lemon juice
-
salt and pepper
Directions
- Peel avocados and remove pits. Mash them in a bowl.
- Crush the garlic clove and add to mashed avocados.
- Remove mint leaves from the stems. There should be at least 20 leaves. Chop finely, and add to avacados.
- Add all remaining ingredients, mixing them in well. Cover and let sit for a few minutes before serving.
- Bete’avon!