Avocados, tahini, lemon juice and roasted garlic, together they make a tuneful blend. In this recipe, roasted garlic takes the place of raw garlic, making the dip compellingly delicious as it is beautiful. With our easy recipe you’ll have a great dip. The longest part is roasting the garlic head. Serve with pita bread, chips, crackers or veggies!
What makes this recipe so special is that you roast the garlic before adding to the avocado dip This simple step dramatically removes the garlic’s raw bite, so it blends in perfectly without overpowering the avocado moutabal. It makes a huge difference.
Ingredients
- Avocados: Use ripe avocados, and avoid immature ones
- Garlic: Use fresh garlic and avoid that’s a bit soft and yellow.
- Lemon: Fresh lemon is the best, avoid the ready bottled stuff.
- Salt: Obviously to balance flavors.
- Tahini: Use the best tahini you can find, Lebanese tahini brands are the best, no bias here.
- Olive oil: Use extra virgin olive oil to deepen the flavor notes.
How do I know that my avocados are ripe?
The avocado should still be somewhat firm when you press on it gently without leaving indentations or feeling mushy.
What’s the difference between roasted garlic and fresh garlic? And what if I prefer fresh garlic?
Roasted garlic is milder and sweeter. Its flavor is mellow, nutty, and rich. It also softens as it roasts, becoming tender, creamy, and spreadable. However, if you prefer the sharp taste of fresh garlic, skip the roasting process and stick to fresh crushed garlic, 4 crushed garlic cloves would do the job perfectly.
How healthy is our avocado mutabal?
Now take a look at the ingredients, the moutabal is made using wholesome plant-based ingredients, so of course it is super healthy.
Storage: Avocado mutabal is best eaten right after it’s made, it will keep in an airtight container in the fridge for up to 2 days. The top of the moutabal will turn brown, with time. To prevent the dip from turning brown, gently press a sheet of plastic wrap over its surface before you seal it in a container. If the mutabal develops discoloration, you can scrape off the brown parts and discard.
This avocado-tahini dip recipe is an easy alternative to guacamole! Whip it up in your food processor. Serve in a shallow plate for your next party.
Looking for more healthy dips? We got you covered!
- Baba Ghanoush
- Hummus
- Muhammara
- Labneh with Garlic and Cherry Tomatoes
- Labneh
- Lebanese-Style Mashed Potato Dip
- Raheb Salad
Please let me know how you like this recipe! I always love reading your comments.
Avocado Moutabal with Roasted Garlic
Description
Ingredients
- 3 large avocados
- 3 tablespoons tahini
- 1/4 cup freshly squeezed lemon juice, add more if you are a lemon lover.
- 3 garlic heads unpeeled, to roast; read the note below if you prefer fresh garlic.
- Salt to taste.
- A pinch of sumac to garnish the plates
Instructions
- Preheat an oven to 400 °F /200 °C). Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove.
- Cut squares of foil large enough to wrap each garlic head. Place each head separately in aluminum foil (side up), add a pinch of salt and drizzle a few drops of olive oil. Bring the foil sides up to enclose the garlic. Bake in the preheated oven until the cloves are tender and nicely browned, about 40 minutes. Remove, and allow to cool down completely.
- Slice three large ripe avocados in half, remove the pits and scoop the flesh, using a spoon into a food processor or blender. Squeeze the garlic heads out of their skins and add them to the avocados, fold in the tahini, lemon juice and season with salt and add a drizzle of olive oil. Process until smooth. Transfer to individual shallow plates, drizzle with extra version olive oil; serve with Lebanese bread, pita bread, chips, crackers or veggies. Happy eating.
Video
Notes
