Today is posting day for Secret Recipe Club‘s Group C! Secret Recipe Club is a group of ardent food bloggers that are kept in line by some truly marvelous hosts: Camilla, Jane, Sarah, and the fabulous Group C host, Debbi. Each month the membership receives their assignments, we all lurk around our assigned blog, we bake or make some new delicious food, and then on posting day….(drum roll please)…we all post the results.
For August, I was assigned Chelsy at Mangia. I actually had been assigned Chelsy’s blog before in April 2013. I made up one of her fantastic desserts, Peach-Raspberry Crumble. There are plenty of sweet treats to be found on Mangia.
This time around, I wanted to make something else, something creamy and cool….something that would lend itself to sitting on the patio on a lazy late summer weekend. I found exactly what I wanted with her Guacamole Hummus.
slightly adapted from Mangia
1 (15 oz.). can garbanzo beans, drained and rinsed
1 small avocado
2 large cloves of garlic, minced
1 jalapeno, seeded, deveined and chopped
3 T. tahini
3 T. extra-virgin olive oil
juice of 1 small lime
¾ t. fine sea salt
½ t. chili powder
Optional garnishes: 1 large Roma tomato, jalapeno slices, chopped 1 small red onion, or chopped ¼ c. of freshly chopped cilantro
Combine the garbanzo beans, avocado, garlic, jalapeno and tahini in a large food processor.
On the highest speed, slowly start to stream in the extra-virgin olive oil until the hummus reaches a smooth consistency. Add lime juice, sea salt, and chili powder.
Place in serving bowl and garnish.
The only change I made was to add a bit of chili powder and the jalapeno.
Chelsy suggests serving this dip with fresh veggies. I served mine with tortilla chips. 🙂 (It was also good in a pita with some freshly sliced tomatoes and cucumbers from the garden.)
Can I just say this is delicious? I don’t know that I will make regular guacamole ever again. (Well, I might be over-exaggerating there, but this stuff is marvelous and glorious.)
Really, I will make this again and again and again. Thank you, Chelsy!