I've made this yummy dip/spread a couple of times now, and it seems to go down very well. I wouldn't necessarily have thought of it myself, but avocado, lemon and sesame combination really goes well.
The sesame paste I am currently using is a Japanese one (Makoto no goma, available in nice big jars for not too much yen at Otsuya in Ueno), which means the seeds are toasted before grinding. It is very flavoursome, and I think you can get away with using slightly less than is called for in this recipe (I have adjusted it accordingly). As ever, let your own taste buds be the guide. More or less of anything is not going to spoil the dip. The parsley gives this some body and texture. Don't whizz it to oblivion, and make sure you use flat-leaf parsley, as the curly stuff would be a little strident here.
This is another from the amazing appetizer chapter of Habeeb Salloum's brilliant Classic Vegetarian Cooking from the Middle East and North Africa. It goes particularly well with Argentine chimichurri bread.
4 tbsp lemon juice
2-3 tbsp tahini
1 large or 2 medium avocados
1/4 cup finely chopped parsley
2 tbsp olive oil
1 clove garlic, crushed
1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1 Place lemon juice and tahini in a blender or food processor and blend for a moment. Set aside.
2 Pit and peel avocados and cut into pieces. Add, with the remaining ingredients, except paprika, to the lemon juice-tahini mixture. Blend to a smooth paste.
3 Place on a flat serving platter, sprinkle with paprika and serve as is or chilled.