It can be enjoyed straight away specially if the avocado are cold. If not it is much tastier if you keep the dip in the fridge for one hour before serving. What I love about this dip is the highly creamy texture brought by tahini paste and olive oil while being dairy free. I used this avocado dip recipes at snack time on fresh vegetables – carrots, celery, cucumbers but also on low carb bread as a swap to sauce or butter in my sandwiches.
This week end I also served this avocado dip to my friends as an healthy appetizer with some unsalted corn chips and cucumbers sticks to dip into it. It has a huge success so I thought it was time to share this easy avocado dip with you. Yes, I am always testing the blog recipes few times before sharing them to make sure it works well. So do not wait for making this avocado dip – specially if you are from New Zealand because right now I bought those avocado $0.50 each! What an healthy low cost family snack.
Ingredients
- 2 avocado flesh, ripe,
- 1/4 cup tahini - or nut butter like sunflower butter
- 5 leaves of fresh coriander, finely chopped
- Juice of 1/2 lemon
- 2 garlic clove, pureed
- 4 tbsp extra virgin olive oil
- Chili flakes
Instructions
- In a food processor with the S blade attachment, add all the ingredient in this order avocado, tahini, chopped coriander, lemon juice, crushed garlic, olive oil and chili flakes.
- Mix for 1 minute or until the dip is thick and smooth.
- Add a bit more of olive oil to adjust the consistency.
- Keep in the fridge for 1 hour before serving.
- Eat with cucumber sticks or corn chips.
How much lemon juice do you use?
Hi Ali, Sorry if it was not clear enough. I am French and I am doing my best to wrte in English on this blog 🙂 In my recipe I say ‘1/2 lemon juice’. I meant the juice of half a fresh lemon. However if you like your avocado dip a bit more sour you can increase up to 1 lemon but the dip will be less creamy too, a bit more liquid. I hope you enjoy the recipe ! Carine.
I run out of tahini but I’m going to buy more today, I love avocado and guacamole so I’ll try this version as well. I think your English is great 😉
Hugs,
Pili
Hi Pili,
Thank you so much ! Enjoy this recipe I simply love tahini in any dips it add so much flavour and a lovely creamy texture while keeping the whole thing dairy free. xoxo Carine.
So yummy
How many servings does it do? Also what can I use instead of tahini
Hi Tammy, I did this recipe without tahini many times – specially now that I am pregnant as it is not really a safe food to eat. Simply swap the amount of Tahini by the same amount of sunflower butter or even peanut butter taste amazing! It will provide the same texture to the dip adding a light nutty flavor. Another option is to use Greek Yoghurt as a swap. The texture will be lighter but if tolerate dairy it is a great option too. I always serve this dip as a party dip for about 4-6 persons. Enjoy the recipe and let me know how it goes ! Carine.
This is so tasty!!! I tweaked it a little bit to give the flavors a pop, added some salt, onion powder, and garlic salt and its perfect! Great recipe!
Hi Tracy, Thanks for your lovely comment and your ieas on how to improve this recipe. I love garlic salt too and onion powder sounds a great addition to this simple avocado dip too. Thanks for following my blog and recipes! I hope I talk to you on the blog very soon ! Enjoy the recipes. Carine.
Hi,
Thanks for the yummy recipe. I have two questions. Dpes the tahini has to be prepared or raw. How long can i keep it in the fridge
Thanks
Hello! I buy the tahini from the store – you can buy unhulled tahini or hulled tahini – both are the same and works perfectly in this simple recipe. I usually find it in the organic aisle of my local supermarket – pak n’ save stores in New Zealand. I keep the store bought tahini for months in my pantry. The avocado dip will store well up to 4 days in the fridge in an airtight plastic container. It is good on top of salads, as a sauce in sandwich wraps or as a dip for chips and veggie! Enjoy the recipe and thanks for testing the recipe on my blog. Carine.
I made this dip as part of an appetizer trio before Easter dinner, and everyone really liked it. My son doesn’t eat dairy, so this is a great, creamy dip without cream. It did darken a bit on top when stored, but once stirred the lovely green colour underneath came through. Thanks for a great recipe!
Thank you so much for sharing your lovely story using my dip for Easter. I am so glad you enjoy it ! I agree the color can change a bit if you store the dip in the fridge for a while before using it. Next time I recommend you to add few extra drops of fresh lime or lemon juice in the dip and cover your bowl with plastic wrap to avoid air to oxidize the surface of the dip. See you soon on the blog ! Carine.