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 oz 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 tsp ground cumin
- 2 tbsp fresh parsley, cilantro, or dill, minced
- salt and freshly ground pepper, to taste
- Rinse the greens and place in a large skillet or saucepan. With only 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 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 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.