Avocado Tahini Sauce

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Avocado Tahini Sauce with paprika on top

Tahini, in my opinon, is wildly underused. It seems most people in the west just use it when they make hummus, but it can be so much more than that. It works great in Asian fusion cooking, as well as integrated in sauces and dips for a kick of flavor. This avocado tahini sauce is great with some pita bread, or as a sauce for healthy bowls like my butternut squash buddha bowl or my Georgian chicken and roasted veggies bowl.

The two main ingredients are just fresh avocado and tahini. Makes sense right? Other ingredients for this recipe include heavy cream, garlic powder, lemon juice, salt, pepper, and some paprika to finish it off. Without the cream some might call it an avocado hummus, but as there’s no chickpeas I wouldn’t go that far. Maybe I could say it’s a California-Middle East fusion recipe.

To get this avocado tahini sauce recipe going all you need to do is smash some avocado in a bowl with some tahini. Slowly trickle in some heavy cream until you get a sauce consistency and whisk in the spices. Overall a super easy recipe. In fact you could even do this with a blender or stick blender which would save a ton of time.

As a quick aside, tahini is a paste made from roasted ground sesame seeds. It is mainly used in hummus, baba ganoush, and halva along with some other Mediterranean dishes. But did you know a Chinese variation is used in tons of Chinese recipes? I don’t particularly like hot pot (yes, even after living in China for 4 years), but my favorite part was always dipping the boiled meat (bleh!) in the delicious sesame sauce.

Avocado and tahini sauce dip with a garnish of sliced avocado and paprika

Avocado Tahini Sauce

This avocado tahini sauce makes a perfect pairing with some fresh pita bread, or drizzled on healthy bowls for a kick of flavor
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Course: Appetizer, Sauce, Side Dish
Cuisine: American, Fusion
Keyword: Avocado Tahini Sauce, Tahini
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 people
Cost: $2

Equipment

  • Blender (optional)

Ingredients

  • 1 large Avocado peeled and pitted
  • 2 tbsp Tahini
  • 50 ml Heavy Cream more or less to get your desired consistency
  • 2 tsp Lemon Juice freshly squeezed
  • 1 tsp Black Pepper freshly cracked
  • 1 tsp Garlic Powder
  • .5 tsp Salt or to taste
  • 1 tsp Paprika

Instructions

  • In a mixing bowl (or a blender) add the avocado and tahini and lemon juice.
  • Mash them together until you get a thick paste. Slowly trickle in the heavy cream and whisk until the desired consistency.
  • Whisk in the spices sans paprika. Pour into a serving bowl. Garnish with paprika and some more sliced avocado if you have it.

Notes

This sauce holds well in the fridge for three days. Just make sure to press plastic wrap directly onto the surface of the avocado tahini sauce to prevent discoloration.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

Avocado Tahini Sauce

Avocado and tahini sauce dip with a garnish of sliced avocado and paprika

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