A day for Hummus.

Y’all…perfect timing.

Today is National Hummus Day.

Yes, there is a day to celebrate hummus.

As there should be.

Yesterday after work I was craving snack but had absolutely nothing snack-worthy in my pantry or fridge.

That is, if you want to call a half-eaten chocolate bar and a handful of baby carrots a snack.

Nope, not me.

Scout’s honor…I had no idea that we celebrate hummus today.

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This was complete and total coincidence.

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Yes, this is an avocado.

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Yes, people…I smash-banged to of my favorite things in the world.

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This is what I like to call Guacamole Hummus.

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Because sometimes people of Mediterranean and Mexican cultures like to have babies…together.

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Guacamole Hummus babies, that is.

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It’s sooooooo smooth & creamy, with a hint of tanginess…and then the toppings,

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have.mer-cy.

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I can’t even begin to tell you about the genius that is this dip.

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Welcome home summer…so nice you could show up!

Guacamole Hummus
Author: 
Recipe type: Snack, Dip, Spread, Appetizer
Cuisine: Mediterranean/ Mexican
Prep time: 
Total time: 
Serves: 2.5 cups
 
A smooth creamy smash-bang of fresh chickpeas and avocado, with all of the flavors of a traditional guacamole. Gluten-free, vegan.
Ingredients
  • For the guacamole hummus:
  • 15 oz. can garbanzo beans, drained and rinsed
  • ½ of a large avocado
  • 2 large cloves of garlic
  • 3 T. tahini
  • 3 T. extra-virgin olive oil
  • juice of 1 small lime
  • ¾ t. fine sea salt
  • For the mix-ins:
  • 1 large Roma tomato, chopped
  • 1 small red onion, chopped
  • ¼ c. of freshly chopped cilantro
Instructions
  1. For the guacamole hummus, combine the garbanzo beans, avocado, garlic, and tahini in a large food processor.
  2. On the highest speed, slowly start to stream in the extra-virgin olive oil until the dip reaches a smooth consistency.
  3. Process in the lime juice and salt.
  4. Distribute the dip into a large bowl and fold in the mix-ins.
  5. Serve cold or at room temperature w/ tortilla chips or your favorite raw veggies.

MANGIA!!!

Secret Recipe Club

Y’all…it’s that time again.

Secret Recipe Club time.

This month I was absolutely delighted that my secret blogger was Kate, the lovely lady behind Kate’s Kitchen.

Kate is a financial planner who loves to cook. Her husband is also a professional sous chef, so obviously, I am super jealous.

I’m sure they just have amazing food ALL THE TIME!

Kate, can you come help me with my taxes? I will totally bake you a cake and we can eat it over a nice cup of coffee.

I’m pretty sure in all the years that I have been a member of this awesome group of food bloggers, I have yet to make something that isn’t a dessert.

Well, Kate’s broad recipe index opened up my mind to giving something other that cookies, cake, and pie a chance.

Oh, but you know it was something that I absolutely adore.

Slaw.

Not just any slaw.

Guacamole Slaw.

People, people…this is genius!

This is pretty much two of my favorite things in one…

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and that’s ah-mazing.

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I mean a slaw that you can eat w/ fajitas or barbecue…

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well, that’s basically my life’s purpose.

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This is as creamy as a coleslaw can get.

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With greek yogurt & avocado…that’s one creamy smash-bang combo.

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Plus, just look at all of those colors!

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Plus, plus…this stuff is super healthy!

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All those healthy fats from the avocados and veggies galore!

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I promise that this is REAL LIFE.

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You are not dreaming.

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Plus, this takes about 10 minutes to make.

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Are you sold yet?

5.0 from 1 reviews
Guacamole Slaw
Author: 
Recipe type: Side/ Salad/Appetizer
Cuisine: American/Mexican
Prep time: 
Total time: 
Serves: 4
 
A creamy avocado based cabbage slaw with all of the flavors of guacamole. Gluten-free.
Ingredients
  • 1 large ripe avocado, mashed
  • ½ c. non-fat Greek yogurt
  • ½ c. fresh cilantro, chopped
  • 1 small clove of garlic, chopped
  • 1 small yellow onion, chopped
  • 1 small tomato, diced
  • 1 small jalapeno pepper, seeded and diced
  • 1 package of shredded cabbage mix
  • 1 small lime, juiced
  • 1 T. apple cider vinegar
  • 1 t. ground cumin
  • salt and pepper, to taste
Instructions
  1. In a small mixing bowl, combine the avocado, yogurt, cilantro, garlic, onion, tomato, and jalapeno until smooth.
  2. Place the cabbage mix into a separate mixing bowl.
  3. Pour the lime juice and vinegar over the top.
  4. Add the cumin.
  5. Pour the avocado mixture over the cabbage and toss to combine.
  6. Season w/ salt and pepper, to taste.
  7. Chill in the fridge and serve right before eating.

MANGIA!!!