WATCH: My mom (or is that my twin?) try Soylent, vegan jerky

I had a fun guest on today’s livestream — my mom! As if you couldn’t tell by looking at that video, we are pretty much twins, and since she and my dad are in Austin this week visiting from Missouri, I thought I’d have her on the Deskside Dish to try some new products.

She also made me something I hadn’t had yet: this avocado tahini dip from food blogger Wendy Polisi. That dip was a huge hit in the newsroom after the video ended. Lots of coworkers were asking for the recipe, so I thought I’d post it here.

Also, be sure to check out our Year of Baking story on ice cream sandwiches, as well as this gin slushy. Oh, and if you don’t like avocado but want another hummus alternative, consider this roasted red bell pepper dip called muhammara.

 

Avocado Tahini Dip

1 medium ripe avocado, peeled and diced
1/3 cup well stirred tahini – make sure this is a level cup, as too much tahini will overpower the dip
3 Tbsp. fresh lemon juice
1/2 tsp. ground cumin
2 Tbsp. cilantro, minced
1/2 tsp. coarse sea salt
1/4 cup filtered water

Combine ingredients in a food processor, scraping down the sides to make sure everything is incorporated. Feel free to add a jalapeno if you want this dip to have a kick.

Adapted from a recipe by Wendy Polisi

 

Author: Addie Broyles

Food writer for the Austin American-Statesman and Austin360.com.

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