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Sunday Small Bites - avocados


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
pinch cayenne
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.


Comments (4)

Kathy (Trekcapri):

Hi Maria, your dip looks really delicious. I'm not sure I have had a dish with Tahini before but I like dishes cooked with Sesame seeds so maybe I have. I would love to try making your dip so I can try making something with Tahini. Thanks for sharing your recipe.

Hope you had a great weekend. Have a wonderful Sunday evening.

Tahini avocados... yummm

What an interesting recipe and it looks delicious in your photo. I love tahini so I bet I'll love this!

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