Avacado & Spinach
15 min To prep | 9 Ingredients | 2-4 Servings | Dairy Free
- 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
Rinse the baby spinach and place them in a large skillet or saucepan.
With just the water clinging to the leaves, cook the baby spinach until just wilted. Remove from the heat and drain any moisture.
Place all the ingredients in a processor and blend until smooth (Add 1/4 cup water, if needed, to achieve a medium-thick consistency).
Transfer to a covered bowl ready for dipping with Vege Chips.