Spicy Avocado Tahini Dip


This has quickly become my very favorite dip. 


It’s spicy, but, not too spicy.  It’s creamy, hearty, and just salty enough.  It’s dairy free, gluten free, and sugar free.  And, it’s absolutely beautiful green color makes for a stunning presentation at parties or at meal time.  


I hope you will try and enjoy!


Spicy Avocado Tahini Dip

Ingredients

1 Tbsp lemon juice 1 serrano chili 1 small sweet chili pepper (same size as the serrano) 1 cup of Italian parsley or cilantro 1 medium sized avocado, soft 1/4 - 1/2 cup of olive oil 1/2 cup of tahini 3 garlic cloves Salt Pumpkin seeds Preparation Cut and deseed the peppers.  Be careful with the serrano, wash your hands right after deseeding it. Chop and place chili’s into a food processor along with the lemon juice. Add the tahini, 1/4 cup of oil, avocado, and salt. Mix well.   Depending on the thickness of the tahini, you may need to add more olive oil and/or lemon juice. Mix until creamy, but, not overly mixed, as to leave a few of the pieces of parsley in the dip. Place in a serving bowl, and top with pumpkin seeds. Serve with raw veggies, crackers, or your choice to dipping foods. Enjoy!

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All photos by Allison David

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