Creamy Spinach Avocado Dip

Ingredients:

  • 3 to 4 ounces baby spinach (or arugula)

  • 1 large avocado, peeled and diced

  • 1/3 cup (80g) tahini

  • 2 tablespoons (30ml) fresh lemon juice, plus more to taste

  • 1/2 teaspoon (1g) ground cumin, plus more to taste

  • 2 tablespoons (4g) finely chopped cilantro (or flat-leaf parsley)

  • 1/2 teaspoon (3g) Celtic sea salt, plus more to taste

  • 1/8 teaspoon (0.25g) red pepper flakes, plus more to taste

    Instructions:

  • 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. Remove from the heat.

  • Place the wilted greens and remaining ingredients into a food processor fitted with the s blade, and process until well combined. Add 1/4 cup water, as needed, to achieve a medium-thick consistency.

  • Serve with raw veggies, tortilla chips, or slather on sandwiches or wraps.