Middle Eastern Avocado Puree

By Martha Rose Shulman

Published May 5, 2009

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
5(196)
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

  • 2 cloves garlic, cut in half, green shoots removed

  • Salt, preferably kosher salt, to taste

  • 2 ripe avocados

  • 3 tablespoons sesame tahini

  • ¼ cup fresh lemon juice

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon cumin seeds, lightly toasted and ground to taste

Ingredient Substitution Guide
Nutritional analysis per serving

13 grams carbs; 295 calories; 17 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 8 grams fiber; 316 milligrams sodium; 4 grams protein; 1 gram sugar

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.

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Ratings

5 out of 5
196 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.

DNcgo

Given the high (good) fat content of avocados, I eliminated the olive oil. Consistency and mouthfeel remained sufficiently silky. Delicious accompaniment to fresh root vegetables: salad turnips, breakfast radishes, golden beets, etc.

Swest

Meh! This is okay. Not great or life changing. Nice consistency made in food processor

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!

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