Middle Eastern Avocado Puree

• 2 cloves garlic, cut in half, green shoots removed
• Salt, preferably kosher salt, to taste
• 2 ripe avocados
• 3 tablespoons sesame tahini
• 1/4 cup fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon cumin seeds, lightly toasted and ground to taste

1. Place the garlic in a mortar and pestle with 1/2 teaspoon salt, and mash to a smooth paste.
2. Cut the avocados in half, pit them and scoop out from the skins.
3. Add to the mortar and pestle, and mash together with the garlic until the mixture is smooth.
4. Work in the tahini, lemon juice, olive oil, cumin and additional salt to taste.
5. Scrape into a bowl, and cover with plastic wrap, setting the wrap right on top of the avocado.
6. Refrigerate until ready to use.

garlic, salt, avocados, sesame tahini, lemon juice, extravirgin olive oil, cumin seeds

Taken from cooking.nytimes.com/recipes/1015984 (may not work)