Eosinophilic Esophagitis Friendly Za'atar-Tahini Avocado Green Goddess Dip
Total time10 min
Prep time10 min
Cook time0 min
4.6(9)
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Learn more →Ingredients
6 servings
- 2 ripe avocados, halved and pitted
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, roughly chopped
- ½ cup fresh flat-leaf parsley leaves, loosely packed
- ¼ cup fresh basil leaves, loosely packed
- 2 tbsp fresh chives, roughly chopped
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- 2–3 tbsp water
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1 ½ tsp za'atar, for topping
- 1 tbsp extra-virgin olive oil, for drizzling
- pinch of red pepper flakes (optional)
- sliced vegetables or gluten free crackers, for dipping (optional)
Instructions
- 1
Scoop the avocado flesh into a food processor or blender. Add the tahini, lemon juice, garlic, parsley, basil, chives, 2 tbsp olive oil, 2 tbsp water, salt, and black pepper.
- 2
Process on high until completely smooth, about 60 seconds, scraping down the sides once halfway through. If the dip is thicker than you'd like, add the remaining 1 tbsp water and blend again until it reaches a creamy, spreadable consistency.
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