California Guacamole Hummus Food

CALIFORNIA GUACAMOLE HUMMUS

Steps:

• Stir Seasoning Mix and mashed avocados in medium bowl until well blended. Stir in hummus. Cover surface with plastic wrap.
• Refrigerate 30 minutes to allow flavors to blend. Stir before serving. Serve with pita chips or tortilla chips.

AVOCADO HUMMUS

Steps:

• Combine the beans, avocados, parsley, lemon juice, salt, cumin, pepper, garlic and 3/4 cup of the cilantro in a food processor. Pulse 2 to 3 times, or until the mixture is coarsely chopped. Gradually add the olive oil and process until the mixture is creamy. Transfer to a serving bowl. Sprinkle with the queso fresco and garnish with the remaining 1/4 cup cilantro leaves. Serve with tortilla chips.

AVOCADO HUMMUS

Steps:

• Place all ingredients except crackers in blender or food processor container; cover.
• Blend until smooth.
• Place in bowl; cover with plastic wrap and refrigerate for at least 1 hour.
• Top each cracker with a generous tablespoonful of avocado mixture or let the guest's do it for themselves.
• Serve at once.

AVOCADO HUMMUS BOWL

Steps:

• Combine the chickpeas and 2 tablespoons of the reserved liquid from the can in a food processor. Add half of the avocado, the tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, 3/4 teaspoon salt and a few grinds of pepper and process until mostly smooth, scraping down the bowl occasionally. Add 2 to 3 ice cubes and process until fluffy and smooth, adding 1 to 2 more tablespoons chickpea liquid if the hummus is too thick. Season with salt and pepper and add 1 more tablespoon lemon juice to taste, if needed.
• Combine the carrots, cucumber, radishes and microgreens in a medium bowl. Drizzle with the remaining 1 teaspoon each lemon juice and olive oil and season with salt and pepper; toss gently.
• Divide the hummus among shallow bowls, using the back of a spoon to make space for the vegetables. Add the vegetables to the bowls, then thinly slice the remaining avocado half and add to the bowls. Sprinkle the vegetables with the everything seasoning and a pinch of salt. Drizzle with more olive oil and serve with bread.

GUACAMOLE HUMMUS

Steps:

• In a food processor, combine chickpeas, cilantro, garlic, and avocado. Process until finely chopped. With machine running, add olive oil in a slow, steady stream, then add lemon juice, and then add water, 1 tablespoon at a time, until mixture is smooth. Season to taste with salt and pepper and serve with lemon wedges and tortilla chips.

AVOCADO HUMMUS

Steps:

• In a food processor, combine garlic, chickpeas, lemon juice and zest and 2 tablespoons of tahini.
• Blend until smooth: add salt (to taste).
• Add avocado to chickpea mixture in food processor and process just until smooth.
• Taste to add salt, if desired.
• Transfer to serving bowl; top with olive oil.
• Serve with tortilla chips, pita slices or your choice of crackers.
• Makes about 2 cups.

AVOCADO HUMMUS

Steps:

• Combine avocados, chickpeas, tomato, lime juice, cilantro, onion, tahini, jalapeno pepper, olive oil, garlic, cumin, and salt in a large food processor; blend until smooth. Thin consistency with water if desired.