Avocado Dip w/ Tahini & Lemon
This avocado dip combines the best parts of guacamole, with avocados and garlic, and hummus with lemons, tahini, olive oil, and Greek yogurt. Avocado dip is pretty much a cross between guacamole and hummus. Both of which I enjoy making! But I'll take Greek yogurt over spending 14 hours soaking and simmering chickpeas. It's going to have a lot smoother texture than canned garbanzo beans as well. You can toss this together in a food processor and have fresh dip that's quick, easy, and absolutely delicious.
Equipment
- Food Processor
Ingredients
- 3 avocados
- 3 cloves garlic
- 2 lemons juiced
- 2 tbsp. tahini
- 2 tbsp. olive oil
- dash salt
- dash pepper
- 3/4 c. Greek yogurt
Instructions
- Add all of the ingredients to a food processor. Process for 2 minutes, or until smooth. Make sure to scrape the sides occasionally.
- Serve chilled. It's perfectly fine at room temperature and can be served immediately in a pinch. Although I would recommend refrigerating for about an hour.Avocado dip is also a great meal to make ahead of time and keeps without discoloration for about a week. Garlic, lime juice, salt, and olive oil all serve as natural preservatives. So, while avocados tend to go bad rather quickly, the natural browning and spoiling process is vastly reduced in this recipe. It keeps incredibly well.
Tips, Tricks, & Notes
- 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.