Very Green Avocado-Tahini Dip

• 3 to 4 ounces baby spinach or arugula, or a combination
• 1 large, ripe avocado, peeled and diced
• 1/3 cup tahini (sesame paste)
• Juice of 1 lemon
• 1/2 teaspoon ground cumin
• 2 tablespoons minced fresh parsley, cilantro, or dill
• Salt and freshly ground pepper to taste

1. Rinse the greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook the greens until just wilted down. Remove from the heat.
2. Place all the ingredients in the container of a food processor, and process until smooth. Add 1/4 cup water, as needed, to achieve a medium-thick consistency. Transfer to a serving bowl. Keep covered until ready to serve.
3. Serve at once as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days.

baby spinach, avocado, tahini, lemon, ground cumin, fresh parsley, salt

Taken from www.epicurious.com/recipes/member/views/very-green-avocado-tahini-dip-50191025 (may not work)