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Lemony Middle Eastern Avocado Spread

Hello gorgeous avocado spread!

When life hands you avocados on sale at the grocery store, grab as many as you think you can eat quickly!

That’s my motto at any rate.

After finding myself with a lot of perfectly ripe avocados (which has never happened to me before amazingly enough), it seemed imperative that I find a way to use them up (as my father would say) “toot sweet.”

And after making spicy guacamole, and throwing sliced avocado on salads, and with grilled chicken, my eyes wandered toward the tahini in the refrigerator.

Why not make a delicious Middle Eastern inspired avocado spread? The preserved lemon, za’atar, tahini, and jalapeno all pair amazingly with the avocado. You’re going to want to just grab a spoon and sit down undisturbed with this bowl of goodness.

Middle Easter avocado spread with za'atar and preserved lemons.

Fun tip: Years ago a friend taught me that if you keep the avocado pit in guacamole, it keeps it from discoloring. Now, I’m not a scientist so I can’t give you any particular reason why that would work – but it works like a charm. I usually can get away with keeping it in the fridge for a couple of days before it oxidizes. So, keep those avocado pits out of the compost and in your lemony Middle Eastern Spread!

So, if life hands you avocados on sale at the market, give this dip a shot!

Middle Eastern avocado spread with preserved lemons, jalapenos, and za'atar

“Kioui” (Note: That was something that our kitten wrote while strolling along my keyboard. I don’t know what it means, but it seems pretty fun!)


Lemony Middle Eastern Avocado Spread

This bright and lemony Middle Eastern avocado spread is full of preserved lemon, za’atar, tahini, and jalapenos for the perfect savory dip.
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6
Author Launie Kettler


  • 3 ripe avocados
  • 2 tablespoons roughly chopped preserved lemon
  • 1 tablespoon lemon juice
  • 1/2 cup finely diced red onion
  • 2 tablespoons tahini
  • 1 small jalapeno, deseeded, deveined, and finely diced
  • 2 teaspoons za’atar


  • Using a sharp paring knife, gently quarter the avocado.
  • Pull the quarters apart, and remove the pit.
  • Reserve the pit.
  • Remove the skin of the avocado, and mash well using a fork or potato masher.
  • Add in the remaining ingredients, and stir well to combine.
  • Garnish with diced onion and extra za’atar.

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