Avocados Dips Are a Host’s Best Friend

Behold the avocado! Versatile, this fruit that grows abundantly in Mexico and Central America — and in the U.S. in California, Florida, and Hawaii — is a perfect candidate for dips. Cut into cubes, it adds volume, softness, and sultry subtlety to a chunky salsa; blitzed in a blender, it verges on mousse. It will follow you in your whims. So, veer away from classic guacamole and allow avocado to show its many facets. You’ll find a willing centerpiece that takes on numerous garnish guises, too.

Try these three healthy avocado dips that showcase the fruit’s creamy qualities, each in its own way.

Avocado Hummus

The best of two classics: hummus and guacamole.

Serves 6–8

Ingredients:

• 2 cups canned (or precooked) chickpeas
• 2 ripe avocados, flesh cubed
• 1/3 cup tahini
• 1/4 cup fresh lime juice
• 1 clove garlic
• 2 tablespoons olive oil
• 1/4 teaspoon ground cumin
• Salt to taste

Garnish: olive oil, fresh chopped cilantro, red pepper flakes or paprika, coarse salt

Method:
Blend all ingredients in a food processor until smooth. Transfer to a bowl, garnish, and serve. This avocado dip is excellent served with flatbread or pita chips.

Cilantro-Lime Avocado Mousse

This recipe takes advantage of pureed avocado’s mousse-like properties. You’ll relish the luscious, silky texture, a balance of the creaminess of avocado and the bright relief of lime.

Serves 6–8

Ingredients:

• 2 avocados, flesh cubed
• 1/2 cup tightly packed fresh cilantro leaves
• 1/3 cup fresh lime juice
• 1 small jalapeño pepper, seeds and ribs removed
• 2 tablespoons water (more if needed)
• 1/4 teaspoon salt

Method:
Blend all ingredients in a food processor until smooth. Transfer to a bowl and serve. This avocado dip’s vibrant green hue makes it a gorgeous accompaniment to equally jewel-toned crudités, such as red and yellow bell peppers, carrots, jicama, cucumber, and celery.

Yogurt-Avocado Dip

Protein-packed to the hilt, this avocado dip is thick and satisfying, with slightly smoky undertones from paprika. Pale and inviting, it’s a beautiful canvas for black and white sesame seeds or pomegranate seeds and toasted hazelnuts.

Serves 8

Ingredients:

• 2 ripe avocados, flesh cubed
• 2 cups Greek yogurt (fat content to taste)
• 1-2 teaspoons paprika (to taste)
• 2 tablespoons lemon juice
• 1/4 teaspoon salt

Method:
Mash ingredients in a bowl or blend in a food processor, depending on textural preference. Transfer to a bowl, garnish, and serve.

When you’re done cooking, don’t through away those avocado pits! Try your hand at regrowing your groceries from your kitchen.