Avocado Tahini Dip Food

GRILLED AVOCADO WITH TAHINI

Steps:

• Whisk 2 tablespoons each lemon juice, tahini and hot water, 1 grated garlic clove, 1/2 teaspoon honey and a pinch each of salt and pepper in a bowl. Brush 2 pitted, peeled and quartered avocados with olive oil; season with salt and pepper. Grill over medium-high heat, flipping, until charred, 30 seconds per side. Top with the tahini sauce and parsley.

AVOCADO AND TAHINI DIP

Steps:

• Scoop the flesh of the avocado into a food processor with the lemon juice, tahini paste, olive oil and garlic, salt and pepper and the mint leaves.
• Blend until smooth.
• Scrape into a bowl, garnish with the za'atar and drizzle with olive oil.

CREAMY TAHINI SAUCE, THREE WAYS

Steps:

• Make the Creamy Tahini Sauce:
• Sprinkle garlic with salt on a cutting board, then use the side of a knife to smash into a paste. Transfer to a large bowl. Add tahini and 1 cup warm water. Whisk until smooth. Add parsley, lemon juice, oil, and cayenne and whisk to combine.
• For the Creamy Tahini Dip with Avocado:
• Combine avocado, yogurt, lemon juice, salt, cumin, and 1/2 cup Creamy Tahini Sauce in a large bowl, then mash with a fork until smooth. For a smoother texture, purée in a blender.
• For the Creamy Tahini Dressing with Cucumber and Dill:
• Purée cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.
• Do Ahead
• Creamy Tahini Sauce can be stored in an airtight container and chilled for up to 7 days.