Vegan Recipes/ Vegan Snacks

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 green dip makes a unique statement. The avocado and tahini in this recipe make it extra creamy. Serve dip 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.

Very Green Avocado-Tahini Dip

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


  1. 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.
  2. 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.
  3. 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

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  • Reply
    Barbara Pollak
    December 22, 2010 at 8:52 am

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

  • Reply
    December 22, 2010 at 8:57 am

    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!

  • Reply
    January 30, 2011 at 10:49 am

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

  • Reply
    May 6, 2012 at 9:13 pm

    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!

  • Reply
    Joy Plummer
    April 19, 2013 at 1:00 pm

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

  • Reply
    April 19, 2013 at 10:26 pm

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

  • Reply
    February 24, 2014 at 8:06 pm

    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.

  • Reply
    April 8, 2014 at 5:29 pm

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

    • Reply
      April 8, 2014 at 5:40 pm

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

  • Reply
    Lisa Smith
    April 8, 2014 at 6:03 pm

    Luv All Your Recipes Especially
    The PDF Downloads Beneath The Recipes

    • Reply
      April 8, 2014 at 6:16 pm

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

  • Reply
    Ina Rihani
    April 9, 2014 at 8:44 am

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

    • Reply
      April 9, 2014 at 8:53 am

      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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