Monday, February 4, 2013

Avocado Hummus

Any time I watch Giada on Food Network, it's just a matter of time before I hear the words, "mascarpone cheese."  I love the way she says the "mascarpone," and I chuckle because she finds ways to incorporate this cheese into almost any dish, be it sweet or savory.

But has anyone else noticed how she's been cooking a bit healthier lately?  This recipe is adapted from an episode of Giada at Home, during which she made an avocado hummus.

I've made this with the boys and they call it Guacamole Hummus.  With the fresh lemon juice and vinegar, this avocado dip won't turn brown like traditional guacamole.

Avocado Hummus

1 - 15 oz can Canellini Beans, or about 1 3/4 cups cooked Canellini Beans
2 ripe Haas avocadoes
1 large clove garlic, chopped
1/2 cup fresh parsley, roughly chopped
juice of one lemon
1 tablespoon rice wine vinegar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1-2 tablespoons extra virgin olive oil

Gather your ingredients and begin adding them to a food processor:



Process until smooth, adding 1 tablespoon olive oil, and tasting:


If needed, add the second tablespoon of olive oil.  Process again until very smooth.

Enjoy with whatever dippers you choose!


Makes about 3 cups.

Life is sweet,
SPC

2 comments:

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