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
avocado dip, tahini dip
3 to 4ouncesbaby spinach or arugula, or a combination
1large ripe avocado, peeled and diced
1/3cuptahini, sesame paste
Juice of 1 lemon
2tablespoonsminced fresh parsley, cilantro, or dill
Salt and freshly ground pepper to taste
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.
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.
Serve at once as suggested in the headnote. Store any leftovers in an airtight container in the refrigerator for up to two days.