Very Green Avocado-Tahini Dip 


| Recipes | Karen Palmer

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Very Green Avocado-Tahini Dip

Yield: 1 cups

Cook Time: 4 minutes

  • 4 ounces (about 4 cups) baby spinach or arugula

    1 large, ripe avocado--halved, pitted and diced

    ⅓ cup tahini (sesame seed paste)

    Juice of 1 medium lemon

    2 tablespoons finely chopped fresh parsley, cilantro or dill

    ½ teaspoon ground cumin

    Salt and freshly ground black pepper

    Crudités, pita chips or fresh pita bread for serving


1. Wash the greens in cold water and transfer to a large skillet with the water clinging to the leaves. Set the skillet over medium heat and cook, stirring often, until the greens are wilted, 3 to 4 minutes.

2. In a food processor, add the wilted greens, avocado, tahini, lemon juice, parsley, cumin, and salt and pepper to taste. Process with 2 tablespoons of water to yield a medium-thick consistency (add up to 2 more tablespoons of water if needed). Serve with crudités, pita chips or fresh pita. Calories Per Serving: 108; Sodium: 161 mg; Total Carbohydrate: 6 g; Fiber: 3 g; Fat: 9 g


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