What is party season without the plentiful presence of chips and dip? This wholesome avocado tahini iteration is sure to raise the bar. The perfect accompaniment to a backyard barbecue or pre-dinner drinks, this nutty, smooth and organic recipe, devised by the good people at Huckleberry, is easy to make and as nutritious as it is delicious, (never mind its crunchy counterpart).
Ingredients — all organic where possible
3 avocados, peeled and stoned
1 lemon, juiced
3 tbsp tahini
Extra virgin olive oil, plus extra to serve
1 small garlic clove, peeled and crushed to a paste
2 tbsp mixed herbs (mint, oregano and Italian parsley, finely chopped)
⅛ tsp dried chilli flakes
Place the avocado, lemon juice, tahini, olive oil and garlic into a medium sized bowl and using a stick blender, puree until smooth. Add the chopped herbs and season to taste. Serve in a bowl with a drizzle of olive oil and sprinkle over the chilli flakes.
All ingredients can be sourced at Huckleberry stores.