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Very Green Avocado-Tahini Dip
Posted By Nava On December 19, 2010 @ 6:48 pm In Vegan Snacks and Dips | 6 Comments
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
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.
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 FatFree Vegan Kitchen. : http://blog.fatfreevegan.com
 Wild About Greens: http://www.vegkitchen.com/navas-books/wild-about-greens/
 snacks and dips.: http://www.vegkitchen.com/category/recipes/savor-and-flavor/snacks-and-dips/
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