The recipe below comes from my parents' 1960s blender recipe book from the States. But if you don't have a blender just mash the avocado and stir in the finely chopped garlic, tomato, and the remaining wet ingredients.
2 large ripe avocados
1 small clove of garlic, roughly chopped
1 tbsp olive oil (extra virgin if you have it)
Juice of ½ a lemon
A small dried chilli (1cm long) or ¼ tsp of chilli powder
A dusting of paprika or chilli for serving (Optional)
1 tomato (optional if not using a food processor
Cut the avocado round the middle, cutting down from the top, down the side, up the other side back to the top. One half should fall away from the stone, and stick the tip of a sharp knife carefully in the stone to flick it out of the other half
Place all the ingredients in the food processor until smooth.
If not using a food processor, chop the garlic more finely or crush, then mash all the ingredients in a small bowl. A finely chopped tomato can be mixed in at the end.
Serve with a dusting of paprika or chilli, and warmed pitta bread, toast, or crisps
If freezing, the dip may look a little separated on defrosting, but simply mix it up briskly.