Week 17: Avocado tahini dip

Another dip into The Middle Eastern Vegetarian Cookbook this week for a quick and easy  meze dish to accompany the classic hummus and vegan aioli.

Ingredients: 2 ripe avocados, 75g of frozen or fresh peas, 2tbsp tahini, juice of 1 lemon, 1 garlic clove, 1 tsp of agave syrup (instead of honey), 1/2 tsp toasted cumin seeds, salt and pepper, 1 small bunch of mint leaves, handful of pine nuts (or a ground up sprinkle with nutritional yeast like I used here).

Cook peas in boiling water for 2-3 minutes (less if fresh), and refresh immediately in cold water to retain colour.

Combine all ingredients, except pine nuts, in food processor and process until smooth. Finish with pine nuts and garnish with mint. Serve with toasted pitta bread.

Result – a creamy, yet light, dip with every veggie/vegan’s favourite ingredient, the marvellous avocado. Word of warning – this has a tendency to go that grotty grey colour which besets every avocado after exposure to air, in spite of the lemon juice. So I’d recommend sealing this in an air-tight container for storage in the fridge, or just eating it all in one go!

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