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Very Green Avocado-Tahini Dip
Recipe adapted from Wild About Greens, Nava Atlas (Sterling)
Yield: 1½ 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