Recipe courtesy of Curtis Aikens

Avocado Appetizer

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  • Total: 15 min
  • Prep: 15 min
  • Yield: about 1 cup
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4 tablespoons lemon juice

3 tablespoons tahini

2 avocados, peeled, pitted and roughly chopped

1/4 cup chopped parsley

3 tablespoons olive oil

1 clove garlic, chopped

Salt and pepper to taste

1/4 teaspoon cayenne



  1. In a blender combine the lemon juice and tahini. Add the rest of the ingredients and puree until smooth. Transfer to a shallow bowl and sprinkle with paprika. Serve immediately or chill.