Admittedly, this dip is not very photogenic, but I promise you it is oh so delicious. I mean, we love hummus, we love guacamole… why didn’t we think to combine them sooner!?
Nick started flying this week (hooray!), which means he is now in the 15-day program (though rumor has it, it’s more like 20… or 30 days). What do these 15 days entail? A ton of studying, flying, sims, and 12-hour work days. For someone who’s had a whole lot of free time for the past… 23 years?… it’s a bit of a shock. But of course Nick is a genious and Superman combined, so he’s taking it in stride.
Since the luxury of coming home for lunch every day no longer exists, I’ve been packing Nick’s lunches. He gets bored quickly with some of the old stand-bys, so I was trying to think of something new and exciting. Nick went on a hummus kick a while ago, but quickly burnt out on it. When I saw this recipe, I thought the fun avocado twist might bring new life to an old snack.
(adapted from gimme some oven)
- 2 avocados, peeled and pitted
- 2 15 oz cans chick peas
- 1 cup fresh cilantro, chopped
- 1/2 cup chopped red onion (I used scallions)
- 4 cloves garlic, peeled and smashed
- 2 tbsp olive oil
- 2 limes, juiced
- 2 tsp cumin
- 1/2 tsp salt
Throw everything in a food processor. (If it doesn’t all fit, process it down a little, then add the rest).
Process until smooth.
Serve it with tortilla chips or chopped up veggies.
So. De. Licious. Though I have to say, Nick’s flight instructors are really lucky they have to wear oxygen masks… Raw garlic + confined spaces… not so good. (And I even used less than the original recipe!)
Trying to be healthy, I bought veggies to eat this dip with. But the avocado in it really got me craving some tortilla chips. So now I’m now on a mission to find time to go buy chips before the rest of this disappears from the fridge. 🙂