It’s been a busy and draining week so far, much going on at work and being on call for work this week. Our poor pets have been a little bored with me, I’m pretty sure Miko has been giving me the stink eye most of the week for falling behind on our toy-throwing schedule.
I also desperately need to go shopping, our fridge is mostly empty which is kind of nice, I think I’ll sterilize it before heading to the market. Instead of hitting the market for dinner tonight, I hit a local Thai restaurant with my mom for a fabulous spicy curry tofu dish with enough spice to clear any sinus issues.
Last night I got creative using what I had for a smokey and spicy avocado-based dip that came out tangy, decadent, and whipped. I used it for dipping lightly steamed veggies and sauteed tofu, but it could make a great veggie dip, salad dressing, or spread for wraps.
The Raw Project
Smokey Avocado Dip
- 1 red bell pepper, seeded and chopped
- 1 avocado, seeded and scooped
- 1/2 tsp. chili paste
- 2 tbsp. lemon juice
- 1 clove of garlic
- 2 tbsp. tahini
- 1/2 tsp. cumin
- 1 tsp. dried cilantro
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 cup water
Place all ingredients into a high speed blended and blend to a smooth and creamy texture. Use as a dip, spread, or salad dressing. Makes about 4 servings.
This could be a perfect recipe for the big game served with raw veggies for dipping.
It has a complex flavor blend of slightly sweet, spicy, tangy, and savory, with a light, creamy, whipped texture – like a creamier red pepper hummus with more pizazz.
And tomorrow I need to get my rear to Trader Joe’s for a little kitchen restocking!
Yum– love this idea. So many different flavor combos going on!
Having an empty, clean fridge is always kind of nice. But refilling it with delicious food is fun too. :-)