Today's post is about the Avocado Tahini Dip I made last weekend from Moro East, the January/February featured cookbook on the 101 Cookbooks Library.
This dip is made with avocado, tahini, and lemon juice. It is essentially a cross between guacamole and hummus. It was OK, I guess. I will stick with hummus in the future. That being said, I am not the biggest avocado devotee (though I do love guac) so if you are, you may be more interested in this recipe/concept. I tried to use cilantro in place of the mint, which I am sure was one of the shortcomings.
February is almost over and I have made very few recipes from Moro East. I have a long to-try list that I'll have to go through and see if I can fit in a few more things before the book goes back to the shelf for a while. I intend to revisit it again in the summer when more of the required produce is in season.
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