Friday, June 29, 2012

Recipe: Very Green Avocado-Tahini Dip from Wild About Greens

 I can't wait to start cooking from July's VegCookbook, Wild About Greens by Nava Atlas. I hope you'll join us.

To get you excited about eatin' your greens, I asked Nava if I could share a recipe with you from the cookbook. She sent over her recipe for Very Green Avocado-Tahini Dip. Yum yum.


Very Green Avocado-Tahini Dip
Makes about 1 1/2 cups

Kind of a marriage of guacamole and hummus, and infused with a good amount of leafy greens, this rich dip makes its own unique statement. Serve with tortilla chips, fresh pita, pita chips, raw veggies, or a combination.

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

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.

Photo by Susan Voisin.

Full disclosure: The link to Wild About Greens is attached to my Amazon Associates account. If you buy something after clicking on the link, I get a small percentage of the sale, which I'll probably use to buy more books!

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