Avocado Moutabal with Roasted Garlic
Description
Avocado Moutabal with Tahini and Roasted Garlic is a deliciously creamy Middle Eastern dip that brings together buttery avocados, nutty tahini, fresh lemon juice, and sweet, mellow roasted garlic. What makes this recipe stand out is the use of slow-roasted garlic instead of raw garlic.
Ingredients
- 3 large avocados
- 3 tablespoons tahini
- ¼ cup freshly squeezed lemon juice plus more to taste if you love a tangy kick
- 3 whole garlic heads unpeeled, for roasting (see the note below if you prefer fresh garlic)
- Salt to taste
- A pinch of sumac for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut off the top of the garlic head, trimming about ¼ inch (6 mm) from the top to expose the cloves.
- Cut squares of aluminum foil large enough to wrap each garlic head. Place each head in the center of a foil square, cut side up. Sprinkle with a pinch of salt and drizzle with a little olive oil. Fold the foil around each garlic head to seal it completely. Bake in the preheated oven for about 40 minutes, or until the cloves are tender and lightly browned. Remove from the oven and allow the garlic to cool completely.
- Halve three large, ripe avocados, remove the pits, and scoop the flesh into a food processor or blender. Squeeze the roasted garlic cloves out of their skins and add them to the avocados. Add the tahini and lemon juice, season with salt, and drizzle with a little olive oil. Blend until smooth and creamy.Transfer the dip to shallow serving plates and drizzle with extra-virgin olive oil. Serve with Lebanese bread, pita bread, chips, crackers, or fresh veggies.Happy eating!
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