Avocado Moutabal with Tahini and Roasted Garlic / Hadia’s Lebanese Cuisine

Avocado Moutabal with Tahini and Roasted Garlic

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!

Link to the printable recipes on the blog: https://hadiaslebanesecuisine.com/blog/?p=14080

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

Note: 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.

Hello lovelies. Avocado with tahini and roasted garlic. Avocados, tahini, lemon juice, 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 it with pa bread, chips, crackers, or veggies. And now, let’s get started. Preheat oven to 400 fah. Cut off the top of the of the head of garlic cloves to expose the clove, stripping about 1/4 in off the top of each glove. Cut squares of foil large enough to wrap each garlic head. Place each each head separately in aluminum foil side up. Add salt and drizzle olive oil and bring the foil sides sides up to enclose the garlic. Bake in the preheated oven until the garlic are tender and nicely browned, about 40 minutes. Remove and allow to cool down completely. Slice three large ripe avocados in half. Remove the pit and scoop out the flesh using a spoon. Now, of course, use ripe avocados and avoid the immature ones. They should be somehow firm when you press onto it gently without leaving indentations or feeling mushy. Now squeeze the garlic heads out of their skins and add them to the avocados. This simple step dramatically removes the garlic’s row bites so it blends in perfectly without overpowering the avocado mutabal. Squeeze the lemon. Add it to the avocado avocados and stir in the tahini. Season with salt. Add a drizzle of olive oil and process until smooth. By the way, if you prefer the sharp taste of fresh garlic, skip the roasting process and stick to fresh crushed garlic. Four crushed garlic cloves would do the job perfectly. Transfer to individual shallow plates and use the back of your spoon to create a well. Now look how healthy this is. The mutabal is made using wholesome plantbased ingredients. So of course it’s super healthy and really so good. Decorate with lemon wedges. Drizzle with olive oil. And I’m using extra virgin olive oil. The better the oil, the better the avocado mutabel is. You can decorate with some cherry tomatoes, mint leaves, basil leaves, or whatever your heart desires. I hope you enjoyed this episode. Give me a thumbs up and follow. I would really appreciate your support. Make sure to check our website. We have loads of Lebanese, Middle Eastern, and Mediterranean recipes. And by the way, you can you can decorate the plate with some sumak. Thank you so much for watching and see you in a coming episode.