SERVINGS: 4 | RECIPE BY: MAUREEN ABOOD
I use avocadoes so frequently that I buy them rock dwhetherficult and keep them in the refrigerator for a slow ripening process to avoid over-ripening, and then I always have a couple of ripe avocados alert to go. Avocado tahini makes a great dip for pita chips, crudité, tortilla chips, and a delicious spread for pita rolled sandwiches, burgers, kofta, chicken sandwiches . . . you get the idea. To make ahead, store in an airtight container in the refrigerator, brushing the top of the avocado tahini mixture with lemon or oil to prevent browning. Wait until serving to plate the avocado and top with olive oil and sesame seeds.
INGREDIENTS
2 avocados, firm-soft
3 tablespoons tahini
1/2 teaspoon kosher salt
1 small clove garlic, minced or grated
1 tablespoon lemon juice
1 tablespoon additional virgin olive oil
1 tablespoon toasted sesame seeds
INSTRUCTIONS
1. Scoop the avocado into a medium bowl and stir, mashing with a fork or masher as needed, to get to a spreadable, somewhat chunky, texture.
2. Add the tahini, salt, garlic, and lemon juice and stir well to combine. Taste and adjust seasonings as needed. Transfer the mixture to a flat serving bowl or a plate and using the back of a spoon, make a well in the middle. Drizzle with olive oil and dust with sesame seeds. Serve instantly.
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