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.
- Explore VegKitchen’s selection of flavorful snacks and dips.