Avocado Tahini Dip
We almost always include raw vegetables in our nibbles spreads (which my husband is mostly in charge of setting out), and this creamy dip makes crudités a little more exciting and indulgent. If you are prepping the vegetables in advance, store them in a container of lightly salted water in the fridge to crisp them up and add a little extra flavor.
2 avocados, quartered and cut into large chunks
¼ cup tahini
½ cup 2% plain Greek yogurt
3 tablespoons fresh lemon juice
1 small garlic clove, grated
¾ teaspoon salt
Few dashes of green hot sauce
½ teaspoon ground cumin
Small handful of fresh cilantro leaves (optional)
1 tablespoon toasted sesame seeds
1 tablespoon olive oil
Sliced raw fennel, carrots, or other seasonal vegetables
Makes 6-8 servings
Place the avocado, tahini, yogurt, lemon juice, garlic, salt, hot sauce, and cumin in the bowl of a food processor. Pulse to combine, then process until completely smooth. Add the cilantro, if using, and pulse until finely chopped. Transfer to a serving bowl.
Scatter the toasted sesame seeds over the top and drizzle with the oil. Serve with sliced raw seasonal vegetables.
Up to 3 hours ahead: Make the dip; store in the fridge with plastic wrap pressed onto the surface to prevent browning.
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Reprinted from Open Kitchen by Susan Spungen with permission by Avery
Photography copyright: Gentl + Hyers © 2019
Susan Spungen is a cook, food stylist, recipe developer, and author. She was the food editor at Martha Stewart Living from its founding in 1991 to 2003. She was the culinary consultant and food stylist on the feature films Julie & Julia, It's Complicated, and Eat, Pray, Love. She is the author of Recipes: A Collection for the Modern Cook, What's a Hostess to Do?, and Short Stack Editions' Strawberries. She also co-authored Martha Stewart's Hors d'Oeuvres Handbook, which was a bestseller. Susan lives in New York City and East Hampton, NY.