Pretty Dishes

Book Club Menu: Homemade Guacamole and Hummus
August 2, 2010, 11:00 pm
Filed under: Recipes

Guacamole and hummus are two popular party dip standbys—hence my decision to serve them at book club. Even though they aren’t difficult to make, some recipes are more flavorful or satisfying than others. I was really pleased with the ones that follow. Naturally, I served them with a lovely, colorful selection of crudités.

What do you put in yours?

Classic Guacamole

3 just ripe avocados
1 finely chopped Roma tomato
1/2 tablespoon kosher salt
1 tablespoon lime juice

Mash the avocados in a medium bowl. Stir in the tomato, salt, and lime juice. Taste for seasoning, and add more salt or lime juice as needed. Serve immediately.

Excellent Hummus

1/2 teaspoon cumin
2 garlic cloves
1/4 cup tahini
Pinch of cayenne
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
Juice from 2 small lemons
Two 15-ounce cans chickpeas, rinsed and drained
1/3 cup extra-virgin olive oil

Grind together the cumin and garlic cloves with a mortar and pestle, until they become a paste. Scrape into a food processor and add the tahini, cayenne, salt, pepper, the lemon juice, and chickpeas. Pulse the machine a few times, then add the oil in a steady stream.

Spread the hummus on a plate, drizzle on more oil, and sprinkle with cayenne, salt, and pepper, if desired. Serve immediately.


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