Tag Archives: seed

Avocado Tahini Dip with Pomegranate Seeds

Avocado Tahini Dip with Pomegranate SeedsThere is nothing that says “Middle Eastern food” like pomegranate and tahini. This avocado tahini dip is given a very fresh flavour with the addition of pomegranate seeds which are both stirred through it and used as a garnish. While the pomegranate gives it a delicious flavour, you can also leave them out for a more simple avocado tahini dressing if you prefer.


  • 1 avocado
  • 1 garlic clove
  • 1/2 Tbsp tahini
  • juice of 1 lime
  • 1/2 tsp ground cumin
  • 1 red chili, de-seeded
  • 1 small red onion, finely chopped
  • 2 Tbsp olive oil
  • handful of fresh mint
  • handful of fresh coriander
  • sea salt
  • freshly ground black pepper
  • handful of pomegranate seeds to garnish
  • sumac to garnish (optional)


  1. Put the avocado, garlic, tahini, lime juice, cumin powder, chili, red onion, mint, coriander, sea salt, pepper and olive oil in a blender. Blend until smooth.
  2. The  dip should be on the thick side, so be careful not to add too much olive oil. 
  3. Stir through a handful of pomegranate seeds so that they are found throughout the dip. 
  4. Garnish with a little sumac (optional)
  5. Serve together with sweet potato fries, with Lebanese lamb burgers, or on pan fried fish. 

Music to go with it…
Listen on Spotify: Tiny Ruins – Brightly Painted One


Tahini Paste

Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.

Because of tahini’s high oil content, many manufacturers recommend refrigeration to prevent spoilage. This is particularly true among makers of raw, organic tahini, who will often prepare their tahini at low temperatures and ship and store it in refrigerated cases to maximize quality and shelf life.

Used in middle eastern cooking, it has a peanut buttery flavour. You will find it used in hummus and other Middle Eastern dips.