Middle Eastern Avocado Puree

Middle Eastern Avocado Puree

from cooking.nytimes.com
10 min
1 about 1 1/2 cups

This recipe is based on one in Ana Sortun’s book “Spice: The Flavors of the Eastern Mediterranean.” It’s like an avocado hummus. Unlike guacamole, which should be chunky, this sauce is smooth. It makes a great dip for pita bread or vegetables.

Ingredients

  • 2 cloves garlic, cut in half, green shoots removed
  • Salt, preferably kosher salt, to taste
  • 2 ripe avocados
  • 3 tablespoons sesame tahini
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon cumin seeds, lightly toasted and ground to taste

Directions

  1. 1

    Place the garlic in a mortar and pestle with 1/2 teaspoon salt, and mash to a smooth paste. Cut the avocados in half, pit them and scoop out from the skins. Add to the mortar and pestle, and mash together with the garlic until the mixture is smooth. Work in the tahini, lemon juice, olive oil, cumin and additional salt to taste.

  2. 2

    Scrape into a bowl, and cover with plastic wrap, setting the wrap right on top of the avocado. Refrigerate until ready to use.