Middle Eastern Avocado Puree

By Martha Rose Shulman

Middle Eastern Avocado Puree
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
5(183)
Comments
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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.

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Ingredients

Yield:Makes about 1½ cups
  • 2cloves garlic, cut in half, green shoots removed
  • Salt, preferably kosher salt, to taste
  • 2ripe avocados
  • 3tablespoons sesame tahini
  • ¼cup fresh lemon juice
  • 2tablespoons extra-virgin olive oil
  • 1teaspoon cumin seeds, lightly toasted and ground to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

197 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 3 grams protein; 210 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the garlic in a mortar and pestle with ½ 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. Step 2

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

Ratings

5 out of 5
183 user ratings
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Comments

Jessica

I'd never thought to make "avocado hummus" before, but as soon as I whipped up this recipe and tasted it, I thought, "How on earth did I never think of doing this? It's delicious!" And it is. I used it as a condiment for za'atar-crusted salmon filets - but if left to my own devices, I probably would have just eaten the whole batch straight out of a bowl with a spoon.

Catherine DiNardo

Made this using the food processor -- very nice! Served this with David Tanis' warm pita and lots of fresh vegetables.

chris hawkins

Wow, great idea. I've been serving puréed avocado w lemon juice with roasted salmon on a regular basis. I'll try the Middle Eastern variation.

Penelope

I thought the flavor of lemon overwhelmed this recipe. I think it’s worth trying again with less lemon juice.

Alexa

Used toasted coriander seeds with a pinch of cumin as I find cumin too overwhelming. It was a crowd pleaser!

Mel

A delicious way to use avocado. I used this on top of toast and sprinkled it with za'atar roasted nuts and seeds. A little sprinkle of red pepper flakes and chilli sauce intensified the heat to my liking.

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