Avocado Tahini Dipping Sauce

Nicole Sheehan

Recipe by Nicole Sheehan

Nicole holds a Master of Science in Nutrition from NUNM and is a certified yoga instructor. She takes a "food as medicine" approach to cooking and seeks to infuse the most nutrient density into each meal, inventing delicious ways to harmonize ingredients to uplift both flavor and function. Nicole is an advocate for the local food movement and believes in supporting a more equitable, regenerative, and sustainable food system at large.

This recipes uses Pluck Zesty Garlic and can easily be swapped out with All-Purpose or Spicy


Step 1

Add all ingredients except water to a food processor. Blend until smooth

Step 2

Gradually add in water to thin out the mixture, adding more or less water until you reach desired consistency.

Step 3

Serve as a dipping sauce for sweet potato fries, as a topping for burgers or tacos, or more! Store in an airtight container in the refrigerator for up to 5 days. 

To make sweet potato fries: Preheat the oven to 425 degrees. Cut sweet potatoes into half-inch thick sticks or wedges. Toss in avocado oil, salt, and pepper, then bake in the oven for 45-55 minutes (flipping halfway through) until soft and fully cooked. If you desire a crunchier bite, you may broil for 1-2 minutes each side then let cool on a wire rack.


1 avocado, pitted and peeled

1/2 cup fresh cilantro

1 garlic clove

2 tablespoons tahini

1/4 cup juice of 2 limes

1 small jalapeño (optional)

2 teaspoons Pluck Zesty Garlic seasoning

salt and pepper, to taste

1/4 cup filtered water


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