Avocado Tahini Dip is a smooth, creamy spread similar to hummus but made with avocado instead of chickpeas. Ready in about 5 minutes, it makes a flavorful appetizer — and any rare leftovers are excellent on a chicken sandwich for lunch.
I used to be seriously addicted to hummus — dipping crackers, carrots, pita, or spreading it on sandwiches. After eating it constantly, I realized I was stuck in a flavor rut and wanted something new.
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I never knew what sesame tahini was until I heard it was used in some of the hummus I had gotten oh-so addicted to.
Tasting tahini on its own was a revelation — rich and nutty, almost like a more intense peanut butter. It didn’t take long before I decided to pair it with my favorite ingredient: avocado.
While tahini works beautifully with chickpeas, it turns into something different and delightful when blended with creamy avocado. The result is a velvety dip that’s bright, savory, and full of depth.
This Avocado Tahini Dip is extremely simple to make and offers a bold flavor profile that sets it apart from traditional hummus. Serve it with pita, fresh vegetables, or use it as a spread on sandwiches. It’s a great green option for gatherings and an easy, satisfying snack any day of the week.
If you have leftovers, try it on a grilled chicken sandwich with melted mozzarella on chewy ciabatta for a rich, creamy twist.
Avocado Tahini Dip
ingredients
- 3 Ripe Avocados Peeled and pits removed
- 1 teaspoon Garlic Powder
- 1/4 cup Sesame Tahini
- 1/4 cup Fresh Lemon Juice
- 3 tablespoons Olive Oil
- 1/2 teaspoon Cumin
- 1/4 teaspoon Ground Cayenne Pepper
- Salt and Pepper
- Pita Bread For serving
instructions
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In a medium bowl, mash the avocados until smooth. Alternatively, use a food processor for a silkier texture.
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Add the garlic powder, tahini, lemon juice, olive oil, cumin, and cayenne. Stir or pulse in the processor until fully combined and creamy.
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Season with salt and pepper to taste, adjusting lemon or oil if you prefer a tangier or smoother dip.
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Serve immediately with pita or fresh vegetables.