Plant KitchenSauces, dressings & dips

Sauces, dressings & dips

Creamy Avocado Tahini

Makes 1 cup

Ingredients

• 1 teaspooncumin seeds, lightly toasted (see page 77)
• 2avocados
• ¼ cuplemon juice
• 3 tablespoonstahini
• 2 tablespoonsextra virgin olive oil
• 2garlic cloves
• 2ice cubes
• Sea salt

Method

1. Using a mortar and pestle or a spice grinder, grind the cumin seeds for 30 seconds.
2. Place the cumin, avocados, lemon juice, tahini, olive oil, garlic, and ice cubes in a food processor or blender. Pulse until smooth, 1 minute.
3. Season to taste with salt and refrigerate until ready to serve. The sauce lasts 2 to 3 days in the fridge.

Notes

Use this sauce on the Smashed Falafels (page 156), or as an alternative topping for Kale Chips (page 114) or Aubergine Schnitzel (178), on any fritter, or as a side sauce for any vegetable.

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