This week's ingredient was chosen by blog friend, Annie of Churches in Venice.
I didn’t find in any of my cookbooks a recipe I could adapt to a small bite so I searched the Web and found one that sounded very interesting: smooth and creamy avocado tahini dip.
We enjoyed this dip with mini pita bread and olives. I loved the distinctive flavor of the tahini but my husband was not too crazy about it. To correct this, next time I’m going to make it with a blend of pureed garbanzo beans and avocado to make it more a hummus than a guacamole.
The recipe can be found in a number of websites and blogs under different names but it seems that it may have come from the book Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum.
Thank you Annie for selecting this week's ingredient. I love avocados!
Avocado Tahini Appetizer
4 tbsp lemon juice
2-3 tbsp tahini
1 large or 2 medium avocados
1/4 cup finely chopped parsley
2 tbsp olive oil
1 clove garlic, crushed
1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1.Place lemon juice and tahini in a blender or food processor and blend.
2.Pit and peel avocados and cut into pieces. Add all the remaining ingredients, except paprika, to the lemon juice-tahini mixture. Blend to a smooth paste.
3. Place on a serving platter, sprinkle with paprika and serve as is or chilled.