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.
This was complete and total coincidence.
Yes, this is an avocado.
Yes, people…I smash-banged to of my favorite things in the world.
This is what I like to call Guacamole Hummus.
Because sometimes people of Mediterranean and Mexican cultures like to have babies…together.
Guacamole Hummus babies, that is.
It’s sooooooo smooth & creamy, with a hint of tanginess…and then the toppings,
I can’t even begin to tell you about the genius that is this dip.
Welcome home summer…so nice you could show up!
- 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
- For the guacamole hummus, combine the garbanzo beans, avocado, garlic, and tahini in a large food processor.
- On the highest speed, slowly start to stream in the extra-virgin olive oil until the dip reaches a smooth consistency.
- Process in the lime juice and salt.
- Distribute the dip into a large bowl and fold in the mix-ins.
- Serve cold or at room temperature w/ tortilla chips or your favorite raw veggies.