avocado-tahini dip
Serves: makes approximately 1½ cups
  • 1 medium ripe avocado, peeled and diced
  • ⅓ 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)
  • ½ teaspoon ground cumin
  • 2 tablespoons cilantro, minced
  • ½ teaspoon coarse sea salt
  • ¼ cup filtered water
  1. Let's begin by prepping all of the ingredients. Peel and dice your avocado, measure out the ⅓ cup tahini, squeeze up your 3 tablespoons lemon juice and wash and mince your cilantro leaves.
  2. Combine the avocado, tahini, lemon juice, cumin, cilantro and sea salt in a mini prep or food processor and puree until smooth.
  3. 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.
  4. Add in the ¼ cup water and puree again until blended and smooth. 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 ¼ cup or splash more was perfect.
  5. Ok, your dip is ready. See I told you this dip was easy to make.
  6. Scoop the dip into a bowl, get out your favorite chips and enjoy! We love pairing this dip with some Have'a Corn chips.
  7. The dip can be stored in a well sealed container in the refrigerator for up to 4 days.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2013/09/avocado-tahini-dip/