• 1 large ripe avocado peeled and diced
  • 100 grams baby spinach
  • 1/3 cup tahini
  • Juice of 1 lemon
  • 1/2 tsp ground cumin
  • 2 Tbsp minced fresh parsley, cilantro, or dill
  • salt and freshly ground pepper to taste
  • 1/4 cup of water if needed


Step 1
Rinse the baby spinach and place them in a large skillet or saucepan.

Step 2
With just the water clinging to the leaves, cook the baby spinach until just wilted. Remove from the heat and drain any moisture.

Step 3
Place all the ingredients in a processor and blend until smooth (Add 1/4 cup water, if needed, to achieve a medium-thick consistency).

Step 4
Transfer to a covered bowl ready for dipping with Vege Chips.