I'm not doing much actual gardening:
That doesn't keep me from making garden-goodness recipes.
Sometimes recipes are developed because we just happen to have ingredients on hand and have no desire to go to the grocery in the snow, freezing rain or cold. I could have made cookies, candy or cakes, but, I really do occasionally try to make something healthy and this recipe is that in a bowlful.
This is not traditional hummus nor traditional guacamole. I had to call it something so there ya go.
Avocado Hummus
Ingredients:
1 - Avocado - medium ripe (still firm), peeled and seeded
15 oz. - can of Garbanzo beans - drained
4 oz. - Low fat sour cream
2 - Garlic buds - peeled
1/2 - Lemon - washed - zested and juiced
1 tsp. - Kosher salt (to taste)
1/8 C - Extra Virgin Olive Oil
1/8 tsp. - Paprika
I used my Ninja smoothy maker but it would work in a food processor or blender. I suppose you could even do it in a mixer or by hand but it would be difficult to get the smooth fluffy consistency.
Put everything but the paprika in the blender. Pulse until blended, scraping the sides down until it's all the same consistency. Then whip on high until light and fluffy - this doesn't take long.
Put in bowl, top with paprika, seal very thoroughly (it's very garlicky) and refrigerate until cold. Will keep in the refrigerator about a week.
This isn't as dense as traditional hummus or guacamole and is better served in a bowl as a dip. It will get runny and sloppy if used on top of other foods, especially if they're warm.
If you want a more pronounced lemon flavor, add more zest but not more juice. More juice makes it too runny.
If you want less garlic, then don't make the recipe - I mean really folks, garlic breath for two days just shows you eat well!!!!!
This recipe is healthy, rich tasting, has layered flavors and is easy.
You can add other ingredients. (a) I tried one-half a red onion but it ended up the only flavor I could taste - good but not what I was wanting. (b) I added black olives on top and it caused the recipe to get watery. It looked bad although the flavor was still good. (c) I tried smoked paprika but again it dominated the other flavors.
This recipe is fluffy and light.
Carrots, bell peppers, zucchini and celery sticks are yummy dippers. They need to be dried with a paper towel or the dip slips off.
This makes an excellent snack while looking at all the garden catalogs, dreaming of all things possible next spring in the garden or between naps.
- In Illinois
- In February
- Inside
That doesn't keep me from making garden-goodness recipes.
Sometimes recipes are developed because we just happen to have ingredients on hand and have no desire to go to the grocery in the snow, freezing rain or cold. I could have made cookies, candy or cakes, but, I really do occasionally try to make something healthy and this recipe is that in a bowlful.
This is not traditional hummus nor traditional guacamole. I had to call it something so there ya go.
Avocado Hummus
Ingredients:
1 - Avocado - medium ripe (still firm), peeled and seeded
15 oz. - can of Garbanzo beans - drained
4 oz. - Low fat sour cream
2 - Garlic buds - peeled
1/2 - Lemon - washed - zested and juiced
1 tsp. - Kosher salt (to taste)
1/8 C - Extra Virgin Olive Oil
1/8 tsp. - Paprika
I used my Ninja smoothy maker but it would work in a food processor or blender. I suppose you could even do it in a mixer or by hand but it would be difficult to get the smooth fluffy consistency.
Put everything but the paprika in the blender. Pulse until blended, scraping the sides down until it's all the same consistency. Then whip on high until light and fluffy - this doesn't take long.
Put in bowl, top with paprika, seal very thoroughly (it's very garlicky) and refrigerate until cold. Will keep in the refrigerator about a week.
Side conversations:
This isn't as dense as traditional hummus or guacamole and is better served in a bowl as a dip. It will get runny and sloppy if used on top of other foods, especially if they're warm.
If you want a more pronounced lemon flavor, add more zest but not more juice. More juice makes it too runny.
If you want less garlic, then don't make the recipe - I mean really folks, garlic breath for two days just shows you eat well!!!!!
This recipe is healthy, rich tasting, has layered flavors and is easy.
You can add other ingredients. (a) I tried one-half a red onion but it ended up the only flavor I could taste - good but not what I was wanting. (b) I added black olives on top and it caused the recipe to get watery. It looked bad although the flavor was still good. (c) I tried smoked paprika but again it dominated the other flavors.
This recipe is fluffy and light.
Carrots, bell peppers, zucchini and celery sticks are yummy dippers. They need to be dried with a paper towel or the dip slips off.
This makes an excellent snack while looking at all the garden catalogs, dreaming of all things possible next spring in the garden or between naps.
