Avocado Pine Nut Puree is an addictively good vegan paleo snack. I discovered Avocado Pine Nut Puree at Takito a few months ago, and finally recreated it at home. I love the smooth creamy texture of this dip, and it goes really well with a nice crispy sweet potato chips. The flavor is just slightly nutty; even my husband who claims not to like pine nuts couldn’t stop eating this dip.
This snack is loaded with protein, potassium, and and healthy fats. Please take note that pine nuts and avocados are certainly not low fat, but they contain the type of fat that is considered healthy. Avocados are also know to be filling.
I served the puree with homemade sweet potato chips. I will be sharing that recipe tomorrow. Takito serves their avocado pine nut puree with masa crackers. I think the dip would also be great with tortilla chips, or baby carrots.
Total Time: 10 minutes
You will need:
1/4 cup Pine Nuts
3 large Avocados
2 tablespoons Olive Oil
1/4 cup Water
1 teaspoon Salt
1/4 teaspoon Pepper
Heat your oven to 350 degrees. Spread pine nuts on a baking sheet and bake for 2 minutes. Pine nuts cook very quickly. Keep your eye on them. They will be toasted after 2-3 minutes, by 4 minutes they may be burned.
Remove the toasted pine nuts from the oven, and place them in a bowl. Don’t leave them on the hot baking sheet – because they could burn.
Slice the avocados in half, remove the pits, and then scoop the avocados into a blender. Then add the toasted pine nuts, olive oil, water, salt, and pepper. Blend together on the chop setting. Stir frequently, and add more water if needed. You want the mixture to spin in the blender. The puree should have the same consistency as humus, and all the pine nuts should be completely blended into the dip. Either serve immediately, or cover the surface of the puree and then refrigerate. I wouldn’t make this more than a couple hours ahead of time since avocados brown easily.