A Different Take On Cocktail Sauce
In her wonderful book, Spice, Ana Sortun has a recipe for calamari in avocado hummus. It works well with the squid, for sure. But also shrimp. and probably other shellfish, such as steamed mussels.
2 ripe avocados, split, seeded and scooped
1/4 cup tahini
1 tbls chopped garlic
3 tsp ground cumin
4 tbls freshly squeezed lemon juice
1/4 extra virgin olive oil
salt to taste
Blend the avocados, tahini, garlic, 2 teaspoons of the cumin, the lemon juice, olive oil, and salt to taste in a food processor fitted with the metal blade. Blend until the mixture is sullth and creamy, like sour cream. Cover tightly with plastic wrap, placing the wrap cirectly on top of the avocado so that no air gets into it to turn it brown. Set it aside until needed.
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