Very Green Avocado-Tahini Dip

Kind of a marriage of guacamole and hummus, and infused with a good amount of tender greens, this rich dip makes its own unique statement. In my many demos about leafy greens, I always make this recipe, and it’s absolutely inhaled by the audience! Serve with tortilla chips, fresh pita, pita chips, raw veggies, or a combination.

Makes about 1 1/2 cups

Course Appetizer
Cuisine American
Keyword avocado dip, tahini dip
Author Nava Atlas


  • 3 to 4 ounces baby spinach or arugula, or a combination
  • 1 large ripe avocado, peeled and diced
  • 1/3 cup tahini, sesame paste
  • Juice of 1 lemon
  • 1/2 teaspoon ground cumin
  • 2 tablespoons minced fresh parsley, cilantro, or dill
  • Salt and freshly ground pepper to taste


  1. Rinse the greens and place in a large skillet or saucepan. With just the water clinging to the leaves, cook until just wilted down. Remove from the heat.
  2. Place all the ingredients in the container of a food processor, and process until smooth. Add 1/4 water, as needed, to achieve a medium-thick consistency. Transfer to a serving bowl. Keep covered until ready to serve.
  3. Serve at once as suggested in the headnote. Store any leftovers in an airtight container in the refrigerator for up to two days.

Recipe Notes

From Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves by Nava Atlas. Photos by Susan Voisin, Reprinted by permission.