A new way to eat avocado. Avocado is most definitely in fashion, in vogue and in style. I've always eaten avocado as a child, but these were avocados imported from the Caribbean and just eaten sliced with a Caribbean dish. As I do every the first three months of the year, I dust off my cookbooks and start cooking from existing cookbooks that I already have. This recipe, from Sharron Salloum's fabulous Almond Bar cookery book, is a new way to eat avocado.
Of course, I've had "smashed avo" but the combination of the creamy avocado with the sweet and sticky dates made this dip not only moreish but also magnificent. I also liked how the dates popped out in the bowl and appeared so inviting, I hardly wanted to share this with m family. Incredibly easy to make and even easier to eat, this is one you must try. Whether you want to smoother on toast, eat as a dip or enjoy as part of a mezze, you will certainly enjoy.
Recipe for Creamy Avocado and Date Dip
Makes about 350g
140g roughly chopped pitted dates
3 ripe avocados
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
juice of 2 lemons
Middle Eastern bread, to serve.
Place the dates, avocado flesh, tahini, salt and pepper in a food processor and mix together until combined. Add the lemon juice and mix again. The mixture will thicken slightly, so add about 80ml water to thin it down to the desired consistence. Add more water if you like, but pour it in gradually so the dip doesn't become too runny. Taste and adjust the seasoning if necessary.
Serve with fresh or fried Middle Eastern bread. Store in an airtight container in the fridge for up to 4 days.