A marriage of guacamole and hummus—and infused with a good amount of leafy greens—this rich dip makes its own unique statement. Serve it with tortilla chips, fresh pita, pita chips, raw veggies, or any combination that suits you.
Very Green Avocado-Tahini Dip
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 them in a large skillet or saucepan. With just the water clinging to the leaves, cook the greens 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 cup 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 above. Store any leftovers in an airtight container in the refrigerator for up to two days.
Makes about 1 1⁄2 cups.
Reprinted with permission fromWild About Greens © 2012 by Nava Atlas, Sterling Publishing Co., Inc. Photographs by Susan Voisin.