You can have it like hummus, as a dip with warm pita bread, veggie sticks, or in a sandwich. Thanks to the brilliant combination of tahini and avocado, you can expect a velvety, creamy texture and a rich, nutty, and buttery flavor. This recipe is more like hummus. Thanks to the addition of tahini, it’s creamier, nuttier, bolder, and richer than guac. If you haven’t tried avocado and tahini together yet, you are in for a treat: they are delicious and produce one of the best spreads/dips we tried.
Avocado
Try to pick ripe avocados. We compiled a short guide on picking avocado in our guacamole post.
Lemon juice
Freshly squeezed lemon juice adds freshness. Please do not blend the lemon seeds; they are bitter when blended. We haven’t tried lime juice in this recipe.
Tahini
When buying tahini, choose one made from 100% hulled sesame seeds with a light beige color and pourable consistency.Tahini is the secret to many creamy-dreamy dips and sauces, such as tahini sauce, lentil hummus, and mutabal, making this avocado spread irresistible. Since we are using tahini, a dense, smooth, and relatively (healthy) fat ingredient, there’s no need for extra-virgin olive oil (except a few drops for drizzling on top), greek yogurt, mayonnaise, or other ingredients.
Garlic
Preferably use fresh garlic as opposed to garlic powder. It adds a zestier taste and a fresher aroma. Don’t add too much garlic; start with half a clove.
Salt and Pepper
Try to use sea salt or kosher salt. You can also add a twist or two of freshly ground black pepper to the avocado mixture.
Fresh herbs
Fresh herbs are optional. Before serving it, you can sprinkle fresh flat-leaf parsley or cilantro (coriander).
Other ingredients
We tested many variations of this spread, but the basic recipe is our favorite. That’s why we decided not to include herbs, bagel seasoning, red onion, spices, and other ingredients. If you’d like to add more stuff to this recipe, we recommend a pinch of ground cumin for a Middle Eastern spin and red pepper flakes for a touch of heat. Cut the avocado in half, remove the pit, and scoop the pulp into a food processor. Add garlic, tahini, fresh lemon juice, salt, and black pepper. Don’t have a food processor? No worries. You can make this recipe with a blender, potato masher, and even a fork, mashing the avocado first and then adding the other ingredients. Blend until you reach your desired texture. You might have to stop once or twice to scrape down the sides of the food processor. We think the avocado spread should be almost entirely smooth. Taste, adjust for salt and lemon juice, then transfer to a bowl and serve as a dip or a spread. Optionally, you can garnish with a few drops of olive oil and a pinch of sesame seeds.
Snack or Lunch
Serve it as a sandwich spread, use it to fill up a bagel, or drop a few tablespoons in a wrap. If you prep it in the morning, you might want to squeeze some lemon juice on top, then wrap it well in the film to slow oxidation and prevent the avo spread from turning brown.
Dinner
Apply a thick layer of avocado spread on top of roasted eggplant boats, and top it with chopped cherry tomatoes, air-fryer chickpeas or roasted chickpeas, and plenty of freshly chopped parsley. Avocados are hard to store once they are out of their shell because they contain many antioxidants that turn brown as soon as they come in contact with air. Refrigerator: to store avocado spread leftovers, transfer them into a bowl, level it with a spoon, and cover it with a thin layer of lemon juice. Next, cover it with plastic wrap, pushing down the wrap with your fingers to ensure it’s in contact with the avocado. Keep in the fridge for a maximum of 38 hours. When you remove it from the refrigerator, remove the wrap and stir the spread well with a spoon to mix in the lemon juice. Freezer: We don’t recommend freezing this recipe.
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