Whenever I eat guacamole, I feel like it might be okay to become a vegan someday. The creamy goodness an avocado imparts is right up there with cheese and butter in my book.
For more “authentic” guacamole, omit the beans, chop the cilantro, and mash all the ingredients up with a fork.
1 small clove garlic, peeled and chopped fine
1/3 cup canned cannelli beans, rinsed (optional)
2 teaspoons freshly squeezed lime juice
1/4 cup fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 ripe hass avocados, pits and skins removed
Place the garlic, beans, lime juice, cilantro, cumin, salt, and avocados in the bowl of a food processor. Cover and process until smooth, about 30 seconds. Serve with tortilla or pita chips. Store in the refrigerator in an airtight container. Press a piece of plastic wrap on top of the dip to keep browning to a minimum.
Yield: 1 1/4 cups
Prep-time: 10 minutes
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I’ve never been a huge fan of hummus. Making it at home has changed my tune, though. Homemade is so much creamier and tastier. My kids named this snack Ted and then proceeded to devour him with gusto.
More importantly, my beautiful husband gave me a new camera for Christmas. And the sun came out this morning! Lucky me!
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I can’t stop eating these. They remind me of BBQ potato chips, which I have a complete weakness for. The secret ingredient is smoked paprika which I’ve seen a few food bloggers going ga-ga over lately.
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 15-ounce can garbanzo beans, drained
Preheat oven to 350 F.
In a medium bowl, mix together the oil, paprika, salt, and garlic powder. Add beans and stir to coat. Transfer beans to a rimmed baking sheet (a.k.a jelly roll pan). Bake for 25-30 minutes or until beans begin to appear dry. Allow to cool and serve. Store in an airtight container in the refrigerator.
Yield: 2 cups
Prep time: 10 minutes
Bake time: 25 minutes
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