Epazote, the classic herb of Mexican cuisine, finds its natural home in this familiar, south-of-the-border dip.

Ingredients:

2 ripe avocados
Juice of half a lemon
2 cloves garlic, chopped
1/2 T fresh epazote, finely chopped
1/2 tsp salt, or to taste
1 tsp hot pepper sauce, or to taste
1/2 tsp cumin, ground
1/2 tsp black pepper, ground, or to taste

Directions:

Mash the avocado with the other ingredients.

Makes 2 cups