Avocado Dip w/ Garlic, Tahini, & Lemon
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.
Equipment
- Bowl & Fork or Food Processor
Ingredients
- 2-3 avocados
- 1 lemon juiced
- 1 tbsp. tahini
- 1 tbsp. olive oil
- 1 clove garlic minced
- 1/2 shallot minced
- 1/2 tsp. cumin
- dash salt
- dash pepper
Instructions
- 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.