My newest edition of Chef Speak is live on the Huffington Post and I’m particularly excited about it this week because I feature one of my favorite chefs, Scott Zwiezen of Elf Cafe in Echo Park. We have a little chat and he shares his delicious recipe for Risotto Stuffed Portobello Mushrooms.
But as a special treat for LA in Bloom readers, I’m also sharing a simple recipe for an incredibly healthy and tasty appetizer, Elf Cafe’s Tahini Avocado Puree. Perfect served with warm pita or cucumber slices. Enjoy!
Elf Cafe’s Tahini Avocado Puree
3 cups tahini (preferably raw and organic)
1/4 cup olive oil
1/2 cup lemon juice
1/3 cup spring water
6 cloves of raw garlic
Sea salt to taste (3 large pinches)
Large pinch of turmeric or Egyptian ros el hanout spice (optional)
In a food processor:
Add tahini, olive oil and avocados. While processing, throw in the garlic, lemon juice, salt and spices. Slowly add the water until it looks silky. Add salt or lemon juice to taste.
Recipe courtesy Elf Cafe.