Adapted from “Wild About Greens”
3-4 oz. spinach or arugula
1 large, ripe avocado, peeled and diced
1/3 c. tahini (sesame paste)
Juice of 1 lemon
½ t. ground cumin
2 T. minced fresh parsley, cilantro, or dill
Salt and pepper to taste
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.
Place all the ingredients in the container of a food processor, and process until smooth. Add ¼ c. of water, as needed, to achieve a medium-thick consistency. Serve with tortilla chips, pitas, pita chips, or raw veggies.