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Avocado Tahini Dip

At a party you can always find me by the dips. I love a good crunchy snack and dips are the perfect way to enjoy them. From sour cream and onion to 7-layer dip, they all add something special to snack time. When I saw this avocado tahini dip I was intrigued.

This dip is so incredibly simple to make, but it has so much flavor that anyone who tries it will be asking for the recipe. And, outside of a couple ripe avocados you don’t need many other ingredients.

Avocado Tahini Dip

One thing I will say about this dip is that you do need to choose ripe avocados. They won’t get creamy in the food processor if they’re too hard. If you can’t mash them then they aren’t ripe enough for this recipe.

Avocado Tahini Dip

Aside from finding ripe avocados and some sesame tahini there’s not much work to this recipe. You can make this in minutes in the food processor- just pulse the ingredients until you’ve got a smooth dip texture.

It’s sort of like if hummus were made with avocado instead of garbanzo beans. You can serve this just like humms as well- with chips or bread or pitas. Or you could use this as a very tasty spread for a sandwich.

Avocado Tahini Dip

This creamy, salty, garlicky dip is so good with so many snacks and makes a nice alternative to guacamole that works for potlucks, sandwiches, or just as a weeknight snack.

Serves 4-6

20m prep time

303 calories

Allergens: Citrus

  • 2 cloves garlic, halved
  • salt and pepper to taste
  • 2 ripe avocados, pitted, peeled, and diced
  • 3-4 tablespoons sesame tahini
  • juice of 2 limes
  • 3 tablespoons extra virgin olive oil, plus extra for drizzling
  • 3/4 teaspoon ground cumin
  • flaky sea salt for garnish
  • pita chips or corn chips for serving
  1. Combine garlic, salt, pepper, avocados, tahini, lime juice, olive oil, and cumin in food processor. Pulse until paste forms. Purée until completely smooth.
  2. Scoop into bowl and drizzle with olive oil. Sprinkle with sea salt if desired.
  3. Keep covered and refrigerated until ready to eat. Serve with crackers, pita chips, or corn chips to dip in. Or serve on toast or sandwiches.

Recipe adapted from Cook for Your Life.

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