Spinach Avocado Tahini Dip

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Processor

This delicious green avocado tahini dip infused with leafy greens is from Wild About Greens by Nava Atlas, celebrated author and illustrator of many well-known vegetarian and vegan cookbooks, including Vegan Holiday Kitchen, Vegan Express, Vegan Soups and Hearty Stews for All Seasons, The Vegetarian Family Cookbook, Vegetarian Express, and The Vegetarian 5-Ingredient Gourmet, and Vegetariana.

This avocado tahini dip is a more exotic take on traditional guacamole, and is super easy to throw together in your food processor. Nava describes her recipe as "a marriage of guacamole and hummus." This dip is fantastic served with veggie sticks, tortilla chips, and crackers, or slathered on sandwiches and wraps.

There are so many great ideas for adding leafy greens to dishes in this book. Rip Esselstyn has been quoted as saying, "I've had a love affair with green leafy vegetables for over two decades. Wild About Greens will help take this love affair through the stratosphere!" As a green smoothie addict, I couldn't have said it better!

Nava celebrates the versatility of leafy greens in delicious juices, smoothies, sauces, dips, dressings, soups, salads, pastas, vegetables side dishes and main events. Some of my favorite recipes include: the Green C Monster Juice, Burgandy Berry Bliss Smoothie, Citrus-Braised Escarole with Apple & Nuts, Persian-Spinach with Black-Eyed Peas & Herbs, Stir-Fried Boy Choy & Snow Peas with Shitake Mushrooms, Collard-Wrapped Yellow Rice & Black Bean Enchiladas, and Asian-Flavored Kale & Napa Cabbage Stew.

She also offers easy hints and tips about selecting and storing greens; preparing greens by rinsing, stemming, chopping, steaming, wilting, stir-frying, blanching, braising, searing, baking, grilling, freezing, and dehydrating.

There's also a basic introduction to the greens used in the book and tons of recipes that utilize them. Greens like arugula, asian greens, beet greens, boy choy, broccoli rabe, chard, collard greens, dandelion greens, escarole, kale, mizuna, mustard greens, radish greens, spinach, tatsoi, turnip greens, and watercress are covered in the book.

Nava also shares handy ideas for "greening up" your carbs, massaging kale, pairing greens with sturdy vegetables, and the benefits of green juices and smoothies. If you want to expand your experience with greens with some innovative ideas this book is a must-have companion.

Check out more of Nava's recipes at Veg Kitchen. This is a fantastic vegetarian resource for nutrition tips, book reviews, vegan recipes, and ideas for serving vegetarian kids and teens.

Spinach Avocado Tahini Dip

Spinach Avocado Tahini Dip

Makes 1 1/2 cups15 MINS
  • 3 to 4 ounces baby spinach or arugula
  • 1 large avocado, peeled and diced
  • 1/3 cup tahini 
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1/2 teaspoon ground cumin, plus more to taste
  • 2 tablespoons finely chopped cilantro or flat-leaf parsley
  • 1/2 teaspoon Celtic sea salt, plus more to taste
  • 1/8 teaspoon red pepper flakes, plus more to taste
  1. Rinse the greens and place them in a large skillet or saucepan.
  2. With just the water clinging to the leaves, cook the greens until just wilted. Remove from the heat.
  3. Place the wilted greens and remaining ingredients into a food processor fitted with the s blade, and process until well combined. Add 1/4 cup water, as needed, to achieve a medium-thick consistency.
  4. Serve with raw veggies, tortilla chips, or slather on sandwiches or wraps.

Recipe from Wild About Greens © 2012 by Nava Atlas, Sterling Publishing Co. Inc.
Photo by Trent Lanz; styling by Alicia Buszczak




Load Comments