Very Green Avocado-Tahini Dip

Avocado tahini dip from Wild About Greens

Kind of a marriage of guacamole and hummus, and infused with a good amount of tender greens, this rich dip makes a unique statement. Serve with tortilla chips, fresh pita, pita chips, raw veggies, or a combination thereof. Photo by Susan Voisin, FatFree Vegan Kitchen. Recipe from Wild About Greens by Nava Atlas.

Makes: about 1 1/2 cups

  • 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.

Variation: Replace some of the greens with a handful of vitamin-C-rich watercress.

Very green avocado and tahini dip


13 Responses to “Very Green Avocado-Tahini Dip”

  1. Barbara Pollak says:

    Nutritional info please? Both avocados and tahini are high in fat (granted, avocados have “good” fat). Portion control, of course, but this looks addictive!

  2. Nava says:

    Barbara, I don’t have nutrition stats on this one. So the key is portion control, but as you say, both avocado and tahini have good fat. Since I’m not that hungry in the morning, I’ve been having half a small avocado and one piece of toast for breakfast for months now, with no adverse effect!

  3. Linda says:

    We used this on a hot sandwich with diced fire roasted tomatoes. Very nice. Will use as dip today. We love avocados.

  4. Yunus says:

    I love hearing about other ppeloe’s transitions to veganism, I always learn something and find new resources. Thanks!It’s also so great you are raising your son as veg, and proving that it is not unhealthy and he is thriving. Go mom!

  5. Joy Plummer says:

    Made this this morning with twice the spinach, two avocados, tahini, lemon juice, and salt, and it was AWESOME. WOW!! Thank you!!

  6. Nava says:

    Thanks Joy — nice to hear from you; it has been a while! Glad you enjoyed this.

  7. Kristin says:

    Thanks for your timely Facebook post with the avocado roundup today! I made this with hummus rather than straight tahini, used 2 medium avocados, lime juice, and threw in a chopped jalapeño and a small bunch of cilantro. The wilted arugula was a stroke of absolute genius! This one’s a definite keeper.

  8. stella says:

    im thinking to make it tomorrow with herbs and greens from my wild garden… will let you know how it went

  9. Nava says:

    Yes, please come back to report on how it comes out!

  10. Lisa Smith says:

    Luv All Your Recipes Especially
    The PDF Downloads Beneath The Recipes

  11. Nava says:

    Thanks, Lisa — that’s a fairly new feature, and very nifty indeed!

  12. Ina Rihani says:

    Why do you need to even cook the greens ?
    Think it would be healthier and not change anything…

  13. Nava says:

    Ina, this dip does work with raw spinach as well. However, if you wilt it down ever so slightly, you can pack a lot more of it into the food processor. But either way, it works!

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