Thursday, November 8, 2012
229. Avocado Pesto Hummus Dip
I have tried to make hummus for my family off and on for years. They have resisted on and on for years…LOL
They don't like it. I can't imagine why. I love it!
One thing they do love is guacamole and pesto.
I have seen other combinations of this dip that combine avocado's and hummus and decided to attempt
my hand at a version that my family would be happy with.
I sent small samples to the school for the teachers to test first. I wanted to see if it would pass the "stranger" test, and it did.
All three teachers reported back that the flavor was rich in avocado smoothness and had a hint of pesto and chickpeas to make for the perfect dip.
I served this to my family under the guise of "guacamole"…I know, it was so bad! LOL
Not one family member complained or snubbed the dip. They loved the dip and found it to be a burst of creamy textures and combined flavors that paired well with a corn tortilla chip.
I was happy to finally find a purpose for the cans and cans of chickpeas I have collected in my cupboard.
Do you have that one item that you seem to buy every time you go to the store because you think you might be out? Chickpeas seems to be mine.
Recipe: Avocado Pesto Hummus
1 (15oz) can of garbanzo beans or chickpeas, drained and rinsed
1/4 cup of tahini
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 tablespoon of minced garlic
2-3 teaspoons of pesto
1/4 teaspoon of salt
1/4-1/2 cup of water
1 cup avocado (2 small avocado's)
1/4 -1/2 cup light olive oil
In a blender or food processor add the first 9 ingredients. Blend.
Mixture will be thick, add olive oil to reach your desired consistency.
Serve with tortilla chips. Refrigerate all leftovers.