This dip combines the best of hummus and guacamole. Serve with crudites or toasted pita triangles.
- Flesh of 2 ripe avocados
- 1/4 cup tahini (sesame paste)
- 2 medium cloves garlic, chopped (about 2 teaspoons)
- 2 teaspoons ground cumin
- Juice from 1 large lemon, (about 3 tablespoons)
- 1/4 cup extra-virgin olive oil
Combine the avocado, tahini, garlic, cumin, lemon juice, oil and salt to taste in a food processor or blender; process for about 1 minute, or until the mixture is as smooth as sour cream.
Transfer to a container. Cover with plastic wrap, making sure the plastic lays directly on the surface of the hummus (to keep it from discoloring). Refrigerate until ready to serve; taste and adjust seasoning as needed before serving.
Adapted from "Spice: Flavors of the Eastern Mediterranean" by Ana Sortun (William Morrow, 2006).
Tested by Jane Black.
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