Gazan Smashed Avocado

I don’t often post other people’s recipes. Since it’s already been made available by its creator, I don’t see much point. But, it’s my goal to make the recipes I use for my menus easy to find, so here it is. I do often play with other people’s recipes and make them my own, but I don’t think I can improve upon this one, created by Yasmin Khan. It’s her version of a dip that’s as ubiquitous to Gaza as guacamole is to Mexico.

I’m going to serve this wonderful avocado dip with challah as the prelude to my menu for Parasha Behar this week, a menu that takes a tour of the Levant.

Pita is more traditional.

I’ll probably serve some pita as well.

Ingredients:

• 2 Hass avocados

• 1 garlic clove, crushed

• 1 green chilli, finely chopped

• Juice of 1/2 lemon, or to taste

• 2 tablespoons Greek yogurt or labneh

• 2 tablespoons extra virgin olive oil, plus more to serve

• Sea salt and freshly ground black pepper

• 1 teaspoon sesame seeds

• Sumac, to serve

Method:

• Halve the avocados, remove the pits, and scrape out the flesh into a bowl.

• Mash the avocados with the back of a fork, add in the rest of the ingredients, and mash again. (If you’d like a smoother dip you can make it in the food processor, but it’s most often a bit chunky.)

• Spread the smashed avocado onto a flat plate, drizzle with olive oil, and sprinkle the top with a few more sesame seeds and some sumac.

• Serve with fresh, warm pita.