ISRAELI AVOCADO DIP
From cooks.com
1 lg. ripe avocado, skinned and pitted
2 tbsp. tahini (sesame paste)
Juice of 1/2 lemon
Salt, freshly ground pepper
2 tbsp. water
1 tbsp. fresh chopped parsley
Black olives, paprika for garnish
Mash the avocado flesh to a smooth paste. Blend in the tahini, lemon juice, salt and pepper, then stir in the water and chopped parsley. Serve garnished
with black olives and a sprinkling of paprika. Offer crunchy raw vegetables and pita triangles or use as a dip. Dilute further with water for a wonderful
salad dressing.
From cooks.com
1 lg. ripe avocado, skinned and pitted
2 tbsp. tahini (sesame paste)
Juice of 1/2 lemon
Salt, freshly ground pepper
2 tbsp. water
1 tbsp. fresh chopped parsley
Black olives, paprika for garnish
Mash the avocado flesh to a smooth paste. Blend in the tahini, lemon juice, salt and pepper, then stir in the water and chopped parsley. Serve garnished
with black olives and a sprinkling of paprika. Offer crunchy raw vegetables and pita triangles or use as a dip. Dilute further with water for a wonderful
salad dressing.
