The football playoffs are today and we are experiencing one of the snowiest and coldest winters in recent history here in Chicago. Weather like this, when you’re stuck in the house, is great for trying out new recipes.
This recipe for Avocado Dip with Carrots Sticks literally comes together in about 5 minutes and serves as a tasty little game-time appetizer. Whenever I see the words “avocado dip,” I translate it as guacamole, but the tahini and cumin in this dish definitely make it taste like traditional hummus.
The recipe is from The Paleo Snack Recipe Book, written by Suzanne Crawt. This book offers 31 snack recipes categorized as movie snacks, travel snacks, pre- and post-workout snacks, etc. Some of my favorites include:
- Pineapple, Bacon and Date Boats
- Sausage Roll-Ups, and
- Reuben Wraps
In addition, for each category, Suzanne offers a large variety of simple paleo snack suggestions that don’t require any recipes at all.
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I added a dash of cayenne pepper, but you could leave it out for a milder flavor.
- avocado - 1 ripe, halved with pit removed
- freshly squeezed lemon juice - 1 Tbsp
- tahini - 2 Tbsp
- fresh garlic - 1 clove, minced
- ground cumin - 1/2 tsp
- sea salt - 1/4 tsp
- ground cayenne (optional) - pinch
- paprika - pinch
- baby carrots - 1 small bag
- Scoop the avocado flesh into a small bowl. Add lemon juice, tahini, garlic, cumin, and cayenne (if using). Stir well to combine.
NOTE: You could also mix the ingredients in a food processor.
- Transfer to a small serving bowl and sprinkle with paprika. Serve with carrots.