Very Green Avocado-Tahini Dip
3 to 4 ounces baby spinach or arugula, or a combination
1 large, ripe avocado, peeled and diced
1â„3 C. tahini (sesame paste)
Juice of 1 lemon
1â„2 tsp. ground cumin
2 T. minced fresh parsley, cilantro, or dill
Salt and freshly ground pepper to taste
Rinse the greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook the greens until just wilted down. Remove from the heat. Place all the ingredients in the container of a food processor, and process until smooth. Add 1â„4 C. water, as needed, to achieve a medium-thick consistency. Transfer to a serving bowl. Keep covered until ready to serve. Serve at once as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days.