1. Peel, deseed, chop and mash avocado with a fork.
2. Run chillies, ginger, salt in a small mixie till crushed.
3. Add remaining ingredients, run to a smooth creamy pulp.
4. Empty into a glass or ceramic bowl, chill till required.
5. Serve with crisp nachos, fritters or even chunks of fresh raw cucumbers, etc.

Making time: 10 minutes
Makes: 1 cup approx
Shelflife: 1 day refrigerated