Middle Eastern Avocado Puree

5.0(194)

This recipe is based on one in Ana Sortun’s book “Spice: The Flavors of the Eastern Mediterranean.” It’s like an avocado hummus. Unlike guacamole, which should be chunky, this sauce is smooth. It makes a great dip for pita bread or vegetables.

by Martha Rose Shulman

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Middle EasternDips And Spreads, Appetizer

Servings

Makes about 1 1/2 cups

Total time

10 min

Calories / serving

197 kcal

Ingredients (7)

serves

2 cloves garlic, cut in half, green shoots removedgarlic
Salt, preferably kosher salt, to tastesalt
2 ripe avocadosavocado
3 tablespoons sesame tahinitahini
1/4 cup fresh lemon juicelemon-juice
2 tablespoons extra-virgin olive oilolive-oil
1 teaspoon cumin seeds, lightly toasted and ground to tastecumin

Instructions (2 steps)

01Place 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.
02Scrape into a bowl, and cover with plastic wrap, setting the wrap right on top of the avocado. Refrigerate until ready to use.

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