Avocado Tahini Dip
Servings: 8 servings
2 avocados, quartered and cut into large chunks
¼ cup tahini
½ cup 2% fat plain Greek yogurt
3 tablespoons fresh lemon juice
1 small garlic clove, grated
¾ teaspoon kosher salt
Few dashes of green hot sauce (such as green Cholula)
½ teaspoon ground cumin
Small handful of fresh cilantro leaves (optional)
1 tablespoon toasted sesame seeds
1 tablespoon extra-virgin olive oil
Sliced raw fennel, carrots or other seasonal vegetables, for serving
1. Place the avocado, tahini, yogurt, lemon juice, garlic, salt, hot sauce and cumin in the bowl of a food processor. Pulse to combine, then process until completely smooth. Add the cilantro, if using, and pulse until finely chopped. Transfer to a serving bowl.
2. Scatter the toasted sesame seeds over the top and drizzle with the oil. Serve with sliced raw seasonal vegetables.