Mix the salt into the flour. Dilute the baker’s yeast in 50ml warm water and the olive oil.
Peel the avocado and remove the stone. With a fork, mash the avocado flesh to a fine pulp, add the garlic and stir in the lime juice, oil and flavourings.
Skin, deseed and chop the tomato, and chop the fresh coriander (or use dried coriander), and add both to the avocado puree.
Season with Tabasco sauce and serve with corn chips – have fun dipping!
Tip: Don't forget the lime juice! The acidity of citrus fruits like lime prevents oxidation, which can quickly cause fruit flesh to turn an unattractive brown colour. Just a few drops are sufficient to keep the avocado an appetising green.
This classic Mexican dish goes equally well with nachos, tortillas and burritos, or with crunchy vegetable sticks.