Update my dinner status, I'm making this tonight.
73 chefs marked this as Favorite
8 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 0 : 30 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
- 4 tablespoons lemon juice - about 1/2 a large lemon
- 3 tablespoons sesame tahini - to taste
- 1 1/2 cups avocado - about 4 small ones
- 1/4 cup parsley or cilantro - finely chopped
- 1 tablespoon olive oil
- 1 clove garlic - crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch cayenne - to taste
- 1/2 teaspoon paprika
Preparation
Place lemon juice and tahini in a blender or food processor and blend for a moment. Pit and peel avocados and cut into pieces. Add remaining ingredients except paprika into the tahini/lemon mixture and blend to a smooth paste. Place on a flat serving platter; sprinkle with paprika and serve as is or chilled. Serve with toasted pita or arrancas (a crispy Arabic bread).
Note: tahini gives a strong flavor to this dish. Reduce quantity of tahini or increase avocados to taste.
Each (app 1/4 cup) serving contains an estimated:
Cals: 99, FatCals: 76, TotFat: 8g
SatFat: 1g, PolyFat: 2g, MonoFat: 5g
Chol: 0mg, Na: 55mg, K: 226mg
TotCarbs: 7g, Fiber: 2g, Sugars: 0g
NetCarbs: 5g, Protein: 2g
NOTE: nutrition does not include any bread.
Adapted from: "Classic Vegetarian Cooking from the Middle East and North Africa"
by Habeeb Salloum
