There are two food items that almost always make it out onto the boat with us when our sailing group casts off on Lake Michigan: guacamole and bourbon. Captain Tom is the usual supplier of both.
Hummus is a staple in our home. There is always a family-sized container of it in the fridge, as it goes along with my lunch salads 5 days a week.
For the past two sailing seasons, I have been combining these two favorites into one incredible snack for day trips on the lake. The group christened it “guacammus.” It is an apt nickname for this combination, which works for any gathering, not just sailing on Lake Michigan!
Avocado & Hummus Dip
Avocado & Hummus Dip (adapted from foodandwine.com) Total Time Required: 15 minutes, Makes: 2-1/2 cups of dip
Ingredients:
- 2 medium avocados, diced
- 15-ounce can chickpeas, drained and rinsed
- 1/4 cup lemon juice
- 1-1/2 tablespoons tahini
- 1/2 cup extra-virgin olive oil
- kosher salt & freshly ground pepper
- assorted veggies, pita or tortilla chips, for serving
Instructions:
In a food processor, puree the avocados with the chickpeas, lemon juice, tahini, and 1/2 cup of oil in the bowl.
Add the avocados, chickpeas, lemon juice, tahini, and olive oil to the food processor.
Puree until smooth.
Process until smooth.
Season to taste with salt and pepper.
Add salt and pepper to taste.
Transfer the dip to a bowl, drizzle with additional olive oil and serve with crudités and/or chips.
Serve with chips and/or veggies.
This is an awesome mash-up! ~Linda
Avocado & Hummus Dip (adapted from foodandwine.com) Total Time Required: 15 minutes, Makes: 2-1/2 cups of dip
Ingredients:
- 2 medium avocados, diced
- 15-ounce can chickpeas, drained and rinsed
- 1/4 cup lemon juice
- 1-1/2 tablespoons tahini
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- kosher salt & freshly ground pepper
- assorted veggies, pita or tortilla chips, for serving
Instructions:
In a food processor, puree the avocados with the chickpeas, lemon juice, and tahini. Add the 1/2 cup of oil and puree until smooth. Season to taste with salt and pepper. Transfer the dip to a bowl, drizzle with additional olive oil and serve with crudités and/or chips.