Prep time: 10 minutes
Gluten Free, Vegan
Inspired by The Middle Eastern Vegetarian Cookbook by Salma Hage.
2 ripe avocado, mash with a fork
1 lemon, juiced
1 tablespoon of tahani
pinch of sea salt
2 spring onions (scallions), chopped small
2 tablespoons fresh chopped coriander (or parsley)
- Mash the two ripe avocado with a fork in a bowl, then squeeze in the juice of one lemon.
- Add the tahani, sea salt and chopped spring onion and combine well.
- Cover the dip with two tablespoons of chopped coriander, stir, cover and leave in the fridge until ready to serve.