Avocado Spread
Servings: 4 people
- 2 large ripe avocados
- 3 tablespoons tahini substitute Greek yogurt
- 3 tablespoons lemon juice
- ½ clove garlic grated
- ½ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- Cut 2 large ripe avocados in half, remove the pit, and scoop the flesh into a food processor. Add 3 tablespoons tahini, 3 tablespoons lemon juice, ½ clove garlic (grated), ½ teaspoon salt, and ⅛ teaspoon black pepper.
- Blend until smooth, stopping once or twice to scrape down the sides.
- Taste and adjust adding more salt or lemon juice before serving. Transfer to a bowl and serve as a dip or spread. We like to drizzle with good olive oil, cilantro, and sprinkle with sesame seeds.
SUBSTITUTIONS
- Lemon juice: best if fresh. Substitute lime juice or a splash of vinegar.
- Tahini: substitute Greek yogurt, olive oil, or cashew butter for a similar texture.
- Fresh cilantro: optional as a topping. Substitute parsley.
- Tahini: pick one made from 100% hulled sesame seeds, with a light beige color, and pourable consistency. Avoid dark and gritty tahini paste as it's bitter.
- Choose ripe avocado for easy blending and creamiest texture.
- Pair with something crunchy like crostini, tostadas, or pita chips for the perfect creamy-crispy contrast.
- Grate the garlic before adding it to the food processor to ensure it melts into the spread.
- No Food Processor? Use a blender, potato masher, or even a fork. Mash the avocado well first, then stir in the remaining ingredients.
