We had plenty of veggies for snacking on “pre-dinner” for our Christmas Eve gathering. We needed to have an option for dipping that was more primal than your typical ranch or peppercorn dressings, though, which use copious amounts of soybean oil and sour cream in store-bought varieties (or other dairy in home-made varieties). Avocado is a great way to get that same smooth, creamy texture (such as in our chicken salad recipe), but with a flavor all its own. Add in some “signature” hummus ingredients like lemon juice and tahini, while avoiding the usual base of chickpeas (a legume), and you’ve got something unique and tasty for your raw veggies to take a dip in on their way to your mouth.
- 2 ripe avocados, cut in half, pitted, and peeled
- juice of 1/2 lemon
- 2~3 cloves garlic, crushed
- 1-1/2 tbsp tahini (ground roasted sesame seeds)
- 1-1/2 tbsp olive oil
- 3/4 tsp sea salt
- 1/4 tsp ground cumin
- 1/8 tsp cardamom seeds, ground in a mortar and pestle
Combine everything in a food processor. Blend thoroughly on high until the entire thing is smooth and creamy – at least 60 seconds. Make sure there aren’t any chunks of avocado hiding out in the middle somewhere.
Transfer to an appropriately sized serving bowl. Garnish with some roughly chopped cilantro leaves and a sprinkle of paprika or chipotle powder. Serve with an assortment of raw jicama, carrots, celery, and bell pepper all cut into sticks, and some bite-sized florets of broccoli and cauliflower. Enjoy!