Recipe
Avocado and tahini dip with ginger.
Avocado, tahini, ginger and a great deal of fresh herbs, blended. Green, sharp, and gone within a day.
Ingredients
- 1 ripe avocado
- 1 medium brown onion and 2 cloves garlic, finely diced
- 2-3 tbsp fresh ginger, grated
- 1-2 garlic cloves
- zest of 1 lemon
- 3-4tbsp lemon juice
- green chilli, to taste (or a spoon of zhoug)
- 85ml extra virgin olive oil
- a large handful of fresh herbs (parsley, mint, coriander, dill all work beautifully)
- pinch of sea salt, to taste
Method
- Blend everything except the herbs
- When smooth, add the herbs and blend briefly to keep the beautiful green colour
- Taste for salt and lemon; adjust to taste
Per two tablespoons
145 kcal · 1.3 g protein · 14.5 g fat · 4 g carbohydrate · 2 g fibre
Good source of
monounsaturated fat · vitamin E · vitamin K · folate · potassium · vitamin C
Goes with
Pair with another idea.
Bloating, reflux, and the foods you have quietly stopped eating.
If that is the part you are trying to sort out, there is a page about it.
From Katia
Most of the fat here is monounsaturated, and it is doing more than flavour — fat is what lets you absorb the vitamins in the vegetables you are dipping into it.