This is the tale of the salad dressing that transformed into a dip. It sounds like the start of a fairy tale don’t you think? Except turning from a salad dressing into a dip doesn’t sound like a great transformation, (kind of like a prince turning into a frog) but it is, so it’s a story with a happy ending.
It all began one afternoon when I was looking for a new salad dressing to massage into my kale. I wanted to see if I could find another pantry staple dressing that I loved as much as my lacinato kale salad and my ricotta salata dressings. I made up this dressing and tried it with the kale, but it was just too thick for my liking and I didn’t like the consistency of it as a salad dressing. I did however like the taste of the dressing on its own. I was deciding what to do with it when in came John from the den with a tortilla chip in hand, he took his chip and dipped it in the dressing and exclaimed, “Wow, this dip rocks.” Seriously folks, it really happened this way. I then tried the dip and loved it as well. I wanted another opinion though, so I called in Zoe and had her try it and she loved it. It reminded us all of one of our favorite humus dips from Cafe del Sol. I think it was the combination of the tahini and the cumin that gave it that kick. This is now one of our favorite go-to dips and I love that it stays green and fresh for days. This is a great make ahead dip for a party as it tastes just as great day one as it does day 2, and it doesn’t brown in color like most dips made with avocado, that to me is reason enough to try this dip.
I’ve also taken this dip, mixed it with some quinoa and created this quinoa wrap! Let me just tell you that it’s AMAZING!
This dip has become our favorite pre-dinner appetizer, we just pour the dip into a bowl, set out some tortilla chips or pita chips and snack away. It’s truly the new guacamole in our house!
makes approximately 1 1/2 cups
- 1 medium ripe avocado, peeled and diced
- 1/3 cup well stirred tahini – make sure this is a level cup, as too much tahini will overpower the dip
- 3 tablespoons fresh lemon juice (approx. 1 lemon)
- 1/2 teaspoon ground cumin
- 2 tablespoons cilantro, minced
- 1/2 teaspoon coarse sea salt
- 1/4 cup filtered water
Let’s begin by prepping all of the ingredients. Peel and dice your avocado, measure out the 1/3 cup tahini, squeeze up your 3 tablespoons lemon juice and wash and mince your cilantro leaves.
Combine the avocado, tahini, lemon juice, cumin, cilantro and sea salt in a mini prep or food processor and puree until smooth.
Make sure to scrape down the sides one or two times so that everything gets mixed in. The mixture will be pretty thick and chunky at this point.
Add in the 1/4 cup water and puree again until blended and smooth. See how much smoother the dip is? The water helps to get the dip to a creamier consistency. Feel free to add a bit more water to get the dip to a consistency that you like. I found that using 1/4 cup or splash more was perfect.
Ok, your dip is ready. See I told you this dip was easy to make.
Scoop the dip into a bowl, get out your favorite chips and enjoy! We love pairing this dip with some Have’a Corn chips.
A minty limeaid takes this snack to a whole new level. Perfect for those hot summer afternoons.
The dip can be stored in a well sealed container in the refrigerator for up to 4 days.
This dip isn’t just for snacking! I’ve mixed it in with some cooked quinoa to create this quinoa wrap. I’m seriously so addicted to this wrap!
Like avocados? Then you have to try my go-to guacamole! It’s kid tested and approved and requires only 5 simple whole-food ingredients!