There’s nothing like slow, simple meals that allow for some autonomous assembly. One of my favorites centers around a loaf or two of whole grain bread and a mix of spreads and toppings.
If that sounds appealing, you might want to consider adding this bright green beauty to your own collection.
Adapted from Salma Hage, The Middle Eastern Vegetarian Cookbook
Ingredients
- 2 large or 3 small ripe avocados
- ½ cup of fresh or frozen peas blanched and quickly cooled in an ice bath to preserve their color
- 2 heaping TBL of tahini
- Juice and zest from 1 large lemon
- 1 tsp of honey
- ½ tea of toasted cumin seeds
- A handful of fresh mint leaves, a sprig reserved for garnish
- A handful of lightly toasted pine nuts
Combine all ingredients except pine nuts in a food processor and process until smooth. Serve in a small bowl topped with pine nuts and mint. Keeps well in an airtight container for several days.