Very Green Avocado-Tahini Dip

Number of Servings

Recipe Source

Wild About Greens by Nava Atlas ($24.95, Sterling, 2012)

Ingredients

3 to 4 oz baby spinach or arugula, or a combination
1 large, ripe avocado, peeled and diced
¹⁄₂ cup tahini (sesame paste)
Juice of 1 lemon
¹⁄₂ tsp ground cumin
2 Tbsp minced fresh parsley, cilantro, or dill
Salt and freshly ground black pepper to taste

Directions

Rinse greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook greens until just wilted down. Remove from heat.
Place all ingredients in the container of a food processor. Process until smooth. Add ¹⁄₄ cup water, as needed, to achieve a medium-thick consistency.
Transfer to a serving bowl. Serve as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days.

Nutrition Info

Made with spinach and dill: 276 Calories, 7 g Protein, 0 mg Cholesterol, 15 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 8 g Fiber, 24 g Total fat (3 g sat), 298 mg Sodium, ★★★★★ Vitamin K, ★★★ Vitamin B1 (thiamine), Folate, Phosphorus, ★★ Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, Iron, ★ Vitamin A, Vitamin B3 (niacin), Vitamin E, Calcium, Magnesium, Potassium, Zinc