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Domestic goddess Susan Spungen has officially graced our lives with a new cookbook: “Open Kitchen.” A New York Times contributor and founding food editor of Martha Stewart Living, the recipe developer knows a thing or two about crafting recipes that can both delight a crowd and a single person.

Related Reading: 18 Easy, Healthy Food Processor Dips, Spreads & Sauces

Open Kitchen, $23.11 on Amazon

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“Open Kitchen” is an ode to the community-centric process of cooking, of making something alongside someone else. With the book, Susan hopes that home cooks will open up their kitchen as a way to invite in company, allowing others to join in the cooking process. And the recipes in the book are geared toward that communal idea, designed to be shared among friends and family.

Bake whole-grain cumin crackerbread to pair with soft cheeses; roast a lamb shoulder low and slow, drizzled with tangy pomegranate molasses; or bring a bowl of potato salad with green garlic dressing to your next outdoor adventure. There are plenty of desserts you’ll want to bake too, like triple-ginger chocolate chunk cookies, a banana buckwheat loaf, and whole Meyer lemon meringue bars.

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So next time you’re headed to a potluck and don’t want to simply pick up a tub of hummus from the grocery store, whip up Susan’s recipe for avocado tahini dip. This bright green dip is blitzed in the food processor with avocados, tahini, Greek yogurt, hot sauce, and cumin, and topped with a scattering of sesame seeds. It should be mopped up with raw seasonal vegetables and crackers. After just one bite, we guarantee you’ll be unable to revert back to grocery store dip.

Excerpted from Open Kitchen by Susan Spungen (Penguin Random House). Copyright © 2020. 

Avocado Tahini Dip Recipe

We almost always include raw vegetables in our nibbles spreads (which my husband is mostly in charge of setting out), and this creamy dip makes crudités a little more exciting and indulgent. If you are prepping the vegetables in advance, store them in a container of lightly salted water in the fridge to crisp them up and add a little extra flavor.

Avocado Tahini Dip

Serves: 6-8
  • 2 avocados, quartered and cut into large chunks
  • ¼ cup tahini
  • ½ cup 2% plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1 small garlic clove, grated
  • ¾ teaspoon salt
  • Few dashes of green hot sauce
  • ½ teaspoon ground cumin
  • Small handful of fresh cilantro leaves (optional)
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon olive oil
  • Sliced raw fennel, carrots, or other seasonal vegetables
  1. Place the avocado, tahini, yogurt, lemon juice, garlic, salt, hot sauce, and cumin in the bowl of a food processor. Pulse to combine, then process until completely smooth. Add the cilantro, if using, and pulse until finely chopped. Transfer to a serving bowl.
  2. Scatter the toasted sesame seeds over the top and drizzle with the oil. Serve with sliced raw seasonal vegetables.

Header image by Gentl and Hyers.

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