Avocado Appetizer (Abakadoo ma' Taheena)

Syria and Lebanon

4 tablespoons lemon juice

3 tablespoons taheena

1 large or 2 medium avocados

1/4 cup finely chopped parsley

2 tablespoons olive oil

1 clove garlic, crushed

1/4 teaspoon salt

1/4 teaspoon pepper

Pinch cayenne

1/2 teaspoon paprika

Place the lemon juice and taheena in a blender and blend for a moment; then set aside.

Pit and peel the avocados and cut into pieces, then add them with the remaining ingredients — except the paprika — to the lemon juice/taheena mixture and blend into a smooth paste. Place on a flat serving platter and sprinkle with the paprika. Can be served as is, or chilled.

Makes 1 cup.