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Avocado Tahini Dip

Avocado Tahini Dip

Avocado tahini dip sounds weird, but until you try combining these two ubiquitous ingredients you won’t understand how you can make your average avocado dip AMAZING! Rather than guacamole, think of it as a Middle Eastern mezze–that’s like tapas– with a twist. 

Mezzes form such a big part of Middle Eastern meals, particularly when dining in large groups or with your family on weekends. They’re oftentimes served first as appetizers before a big family-style meal. Mezzes are also like tapas in that they’re served with drinks as an aperitivo in the early evening. Usually taking the form of dips, salads, or pickles, mezzes are so delicious that if you’re not careful you can get full just noshing your way through bowl after bowl of flavorful appetizers. Whatever their base ingredients, they’re served in bowls to be passed around, and their visual appeal of assorted colors, textures and shapes is meant to get you excited about what’s to come.

This avocado tahini dip recipe incorporates Dukkan Tahini to give the avocado a creamier texture and an added punch of flavor. Putting this recipe together doesn’t take much time, and you can add more or less lemon juice or tahini  as per your preference.


Best of all, this healthy recipe can be made for breakfast as a spread and smeared on a sesame bagel, or served alongside some eggs, or with carrot sticks as a dip for children.

Don’t forget, a sprinkling of Dukkan Dukkah spice blend to the avocado tahini adds even more flavor to this dish!



Breakfast, Snacks, Sides




10 minutes




  • 4 avocados 
  • 1 large lemon 
  • 2 tablespoons tahini 
  • Pinch of salt 
  • 3 tablespoons dukkah 



Step 1:

Mash together the avocado with the juice of one large lemon. Add 2 tablespoons of tahini and mix well. Add salt to taste. Incorporate about half a tablespoon of the dukkah spices into the mash, and then sprinkle it as a garnish before serving. 


Step 2:

If serving for breakfast on toast, spoon the mash onto a thick slice of toasted sourdough. If serving for tapas, serve in a bowl with toasted triangles of pita bread on the side. Garnish with the remaining dukkah and serve with your choice of crudites. Carrots and bell peppers go great with this.

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