Avocado dip is one of my all-time favorite dishes to make. It's essentially a cross between hummus and guacamole. Although, today I made it with Sweet Potato Fritters, which are a Middle Eastern dish. So, I went for more of a hummus recipe with avocados, rather than chickpeas. If I'd added tomatoes, though, it would have been virtually indistinguishable from guacamole. Nevertheless, this garlic, tahini, and lemon version of avocado dip is absolutely delicious. I ordinarly make it with chickpeas, Greek yogurt, or white beans. Although today I skipped them to make a quick and easy vegan version. Not only because I need to go grocery shopping, but because I'm not in the mood for soaking beans overnight.
Really, this recipe combines everything that I adore about avocado dip without having virtually no ingredients on hand! Sometimes those are the best dishes. When you have everything that you could ever need, you don't have to be creative. When you're staring at a couple of sweet potatoes, a lemon, and a jar of tahini? I thought about making quinoa or an omelette or something simple. But I was also trying to think outside of the box. I'm in a creative mood, so I didn't want to make the same old tried and true recipes. I'm a big fan of breakfast for every meal and fritters are hash brown adjacent. I also have a couple measly pieces of garlic, three-quarters of a shallot, and some green onions under a grow light. So, that fits in perfectly with the culinary vibe. You could easily use just shallots or just green onions, too. Although I like shallots for flavor and scallions for color.
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Variations of Tahini Avocado Dip
I make avocado dip all of the time. This is kind of a parsed down version with fewer ingredients. Although avocado dip is a quick and easy recipe, regardless. I tend to add nuts and mix it in a food processor. But you can easily add or omit any kind of ingredients that you like. The real star of the show is the avocados. Anything that you mash into them is entirely up to your personal culinary tastes and preferences!
Tahini Avocado Dip is a cross between hummus and guacamole that combines avocados, freshly squeezed lemon juice, tahini, olive oil, garlic, shallots, and cumin. It's a cross between hummus and guacamole, without the hassle of chickpeas. I ordinarily make it with nuts and Greek yogurt or white beans. Although this is a much simpler variation that's both vegan and doesn't require pre-soaking and cooking chickpeas or anything of the like. Really, it's the perfect lazy day meal that looks like you put a lot more effort into it than you did! With a hint of Latin American and Middle Eastern flavor-inspirations.
Add all of the ingredients to a bowl and mash with a fork. It can help to mash the avocado and tahini before adding the garlic and shallot, just so that the avocado is mashed well enough before adding the chunky ingredients. Although you could also put the entire thing in a food processor for a couple of minutes.
Tips, Tricks, & Notes
I would ordinarily use 3 avocados for this. Although I only had 2 ripe ones! But the recipe does work with 2 or 3. You could also scale it up for as many avocados as you like. For potluck versions, I use 6 avocados.
For more tips and tricks for what avocado is, how to make it, and what other ingredients are fun to play around with, check out my article on The Fundamentals of Avocado & Greek Yogurt Dip. It's essentially a mix between hummus and guacamole, but is easier to make, lasts longer, and goes with a wider variety of dishes. It's one of my favorite things to make for potlucks or just on a lazy summer day.
This Page Contains Edited Images
As a general rule, I don't like to edit images. Food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm. Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes. My place has very warm lighting, though. So, sometimes my camera overcompensates and ends up with an unnatural hues. I've adjusted the hues, levels, and/or cropped the following images:
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