25 Easy Avocado Recipes
Servings: 4 - 6 people
- 2 large avocados
- 2 - 3 tablespoons tahini
- 3 tablespoons lemon juice or more to taste
- ½ clove garlic
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- Cut the avocado in half, remove the pit, and score its flesh with the tip of a knife. Then, scoop the flesh out and add it to a food processor.
- Peel the garlic, cut it in half lengthwise, and remove its core, if any, with the tip of a knife. Next, slice the garlic and add it to the food processor.
- Add the rest of the ingredients to the food processor: tahini, freshly squeezed lemon juice, salt, and black pepper.
- Pulse until you reach your desired texture. You might have to stop once or twice to scrape down the sides of the food processor. We think the avocado spread should be almost completely smooth, without too many avocado pieces.
- Taste, adjust for salt and lemon juice, then transfer to a bowl and serve as a dip or a spread.
Nutrition information is an estimate for 1 large portion of avocado spread out 4.
TIPS
Don't have a food processor? No worries. You can make this recipe with a blender, potato masher, and even with a fork, mashing the avocado first, then adding in the other ingredients.
MAKE AHEAD & STORAGE
- Make Ahead: avocado spread (like most avocado-based recipes) is best eaten soon after it's made.
Avocados are hard to store once they are out of their shell because they contain many antioxidants that turn brown as soon as they come in contact with air.
- Refrigerator: to store avocado spread leftovers, transfer them into a bowl, level it with a spoon, and cover it with a thin layer of lemon juice.
Next, cover it with plastic wrap, pushing down the wrap with your fingers making sure it's in contact with the avocado. Keep in the fridge for max 38 hours.
When you take it out of the refrigerator, remove the wrap and stir the spread well with a spoon to mix in the lemon juice.
