Middle Eastern Avocado Puree Recipes
MIDDLE EASTERN AVOCADO PUREE
This recipe is based on one in Ana Sortun's book "Spice: The Flavors of the Eastern Mediterranean." It's like an avocado hummus. Unlike guacamole, which should be chunky, this sauce is smooth. It makes a great dip for pita bread or vegetables.
Provided by Martha Rose Shulman
Categories dips and spreads, appetizer
Time 10m
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- Place the garlic in a mortar and pestle with 1/2 teaspoon salt, and mash to a smooth paste. Cut the avocados in half, pit them and scoop out from the skins. Add to the mortar and pestle, and mash together with the garlic until the mixture is smooth. Work in the tahini, lemon juice, olive oil, cumin and additional salt to taste.
- Scrape into a bowl, and cover with plastic wrap, setting the wrap right on top of the avocado. Refrigerate until ready to use.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 210 milligrams, Sugar 1 gram
SWEET AVOCADO PUREE
Steps:
- With the back of a spoon, press the avocados through a sieve into a bowl. Add the lime juice and sweeten with sugar.
- Transfer the puree to 4 chilled wine glasses and garnish with raspberries, mint and/or pistachio nuts.
GUACAMOLE
Everybody loves guacamole, and everyone has an opinion as to what an authentic guacamole should be. I leave it up to you whether to add onion and chile - but please don't make it in a food processor. Guacamole should have texture; use a fork or a mortar and pestle to mash the avocados.
Provided by Martha Rose Shulman
Categories easy, quick, dips and spreads, appetizer
Time 10m
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- If you are including onion in your guacamole, place the onion in a small bowl and cover with cold water. Soak for five minutes, then drain, rinse and dry on paper towels.
- Cut the avocados in half, remove the pits and scoop out the flesh. Mash in a mortar and pestle or with a fork. Do not use a food processor. Add the chopped tomatoes and lime juice, and continue to mash. Stir in the onion, garlic, cumin, chile and salt to taste. Taste and adjust seasonings. If not using right away, cover with plastic, placing it directly on top of the guacamole. Stir before serving to restore the green color.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 1 gram
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