Middle Eastern Avocado Puree Food

MIDDLE EASTERN AVOCADO PUREE

Steps:

• Place the garlic in a mortar and pestle with 1/2 teaspoon salt, and mash to a smooth paste. Cut the avocados in half, pit them and scoop out from the skins. Add to the mortar and pestle, and mash together with the garlic until the mixture is smooth. Work in the tahini, lemon juice, olive oil, cumin and additional salt to taste.
• Scrape into a bowl, and cover with plastic wrap, setting the wrap right on top of the avocado. Refrigerate until ready to use.

SWEET AVOCADO PUREE

Steps:

• With the back of a spoon, press the avocados through a sieve into a bowl. Add the lime juice and sweeten with sugar.
• Transfer the puree to 4 chilled wine glasses and garnish with raspberries, mint and/or pistachio nuts.

AVOCADO HUMMUS

Steps:

• Puree 2 avocados and 1/2 jalapeno pepper in a food processor. Stir in a 7-ounce tub of hummus, a pinch of salt and a squeeze of lemon juice. Garnish with chopped cilantro and serve with celery sticks.

GUACAMOLE

Steps:

• If you are including onion in your guacamole, place the onion in a small bowl and cover with cold water. Soak for five minutes, then drain, rinse and dry on paper towels.
• Cut the avocados in half, remove the pits and scoop out the flesh. Mash in a mortar and pestle or with a fork. Do not use a food processor. Add the chopped tomatoes and lime juice, and continue to mash. Stir in the onion, garlic, cumin, chile and salt to taste. Taste and adjust seasonings. If not using right away, cover with plastic, placing it directly on top of the guacamole. Stir before serving to restore the green color.