It looks just like many other dips, but there's so much more to the story than how it appears. Brightly lemony, garlic-ly pungent and decadently creamy, this is one of my heavy hitters at this point. Guaranteed to impress. Bringing this to a dinner party or potluck is not advised if you are hoping to avoid attention. Additionally, this recipe will make anyone fall in love with you; it will likely change the course of your career for the better; it will improve grocery checkout line decisions as well as bestow incredible results in Chinese cookie fortunes.
So why not? Aioli, ho!
Avocado Aioli (vegan, vegetarian, gluten free, dairy free)
The ratios of ingredients in this recipe are crucial in order to achieve a bursting, lemony, pungent, creamy dip. Too much avocado might be the easiest mistake to make. Correct for this by adding more garlic, lemon and salt. In life, I urge you to not be shy with garlic--here, parsley subdues what I call a garlic cologne effect. I've had great success with throwing in all of the juice from a Meyer lemon, but if you are going to sub any other kind of lemon, you might not need as much, and adding the juice slowly is a good idea.
1/3 cup extra virgin olive oil
1/3 cup sunflower seeds
3/4 teaspoon sea salt
1/2 head of garlic
1/2 medium sized ripe avocado
juice of one meyer lemon
1/2 bunch of parlsley, chopped coarsely
In a food processor, first blend together the sunflower seeds, salt, garlic and olive oil-- the things that you wouldn't want to chomp down on in a dip. If you need some more volume for the food processor to do its work, add a little of the avocado and some of the lemon juice. Once this is blended as smoothly as possible, add the rest of the avocado half and the lemon and combine. Lastly, add the parsley and blend until it is well-chopped but not pulverized. Makes enough for 3-4 people to devour in minutes with chips or carrots. Also, freezes well!