Avocado Tahini Dip
Susan Spungen’s gorgeous new cookbook, Open Kitchen, is filled with low-effort yet elegant recipes that we imagine ourselves serving at an impromptu dinner gathering. And while none of us is gathering right now, we can still head to the kitchen and make her avocado tahini dip.
“We almost always include raw vegetables in our nibbles spreads (which my husband is mostly in charge of setting out),” Spungen writes, “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.”
And FYI, the dip can be made up to three hours ahead. Just store it in the fridge with plastic wrap pressed onto the surface to prevent browning. This is a five-minute snack we can all get behind.
From Open Kitchen by Susan Spungen, published March 3, 2020 by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2019 by Susan Spungen. Photo © Gentl and Hyers.
2 avocados, quartered and cut into large chunks
¼ cup tahini
½ cup 2% fat plain Greek yogurt
3 tablespoons fresh lemon juice
1 small garlic clove, grated
¾ teaspoon kosher salt
Few dashes of green hot sauce (such as green Cholula)
½ teaspoon ground cumin
Small handful of fresh cilantro leaves (optional)
1 tablespoon toasted sesame seeds
1 tablespoon extra-virgin olive oil
Sliced raw fennel, carrots or other seasonal vegetables, for serving
1. 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.
2. Scatter the toasted sesame seeds over the top and drizzle with the oil. Serve with sliced raw seasonal vegetables.