What do you get when you combine creamy avocado with tangy lemon juice and a touch of nutty tahini? This delicious Avocado Dip! It’s a great whole food plant-based condiment that is perfect on sandwiches and toast or served with crudités or bean-based main dishes. Think of hummus made with avocado instead of garbanzos, and you’ve got a pretty good idea of what’s in store. This gorgeous dip whips up in no time at all and adds a welcome splash of color to any party spread.

Whole Food Plant-Based, Vegan, Oil Free, Refined Sugar Free, Gluten Free.

Have you ever heard the advice to “eat a rainbow” if you want to be healthy? It’s true that some of the brightest foods are the most nutritious, and this dip, with its vibrant spring green shade, will help you check at least one color off your list.

Most people are game for this dip when they hear the ingredients and see the photos, but the biggest question I get is “What can you eat it on?”

Let’s see… You can top baked white or sweet potatoes with it for a splash of color. You can serve it with my Mushroom & Bean Chili to help balance out the heat. You can chop up some veggies like carrots or red peppers and use it as a dip. You can have it at a barbecue alongside my Homemade Baked Beans. You can spread it on pretty much any type of sandwich or bean burger.

I think the real question here is “What can’t you eat it on?!”

One word of advice when it comes to the tahini: most of the store varieties have oil, which you don’t want or need in this dish. Look for brands that use 100% sesame seeds with no additives.

Another suggestion I have is to eat it within 24 hours so it keeps its attractive color. Much like apples and bananas, cut avocados brown quickly upon exposure to oxygen in the air, but the lemon juice in the recipe will help delay this process so you can have some more the next day and it will still look appetizing.

Ingredients

Servings: 2

-90 g (3 oz) avocado (roughly 1 medium-size avocado)

-juice of 1/4 of a lemon

-4 g (1 teaspoon) tahini (100% made of sesame seeds)

-1/8 teaspoon chili flakes (omit if you don't like the heat)

-1/4 teaspoon onion powder

-1/4 teaspoon garlic powder

-1/8 teaspoon ground black pepper

-sea salt to taste

-chopped fresh parsley, for serving

This recipe serves 2. The lemon juice stops the avocado from turning brown too quickly, helping it stay green for around 24 hours. You may have half of this dip on a baked sweet potato with chili, then enjoy the remaining half on a slice of whole-grain toast the next day.

Method

Mix until well combined. If you’re saving half for the next day, make sure you store it in an airtight container in the refrigerator.

Nutrition Facts per serving:

Calories: 87

Carbs: 4.5 g

Protein: 1.4 g

Fats: 7.8 g

Fiber: 3.3 g