Holy 'Mole Guacamole Hummus. - Vegan.

Guacamole Hummus with Flax Tortilla Chips
photo by Martha Stroud-Merry

I made this FABULOUS quick, easy, and healthy dip tonight and my daughter Ana and I knew instantly upon tasting it that it will be stock in our fridge from now on. I found the recipe at the very back of this month's issue of Everyday FOOD magazine by Martha Stewart (May, 2011).   The recipe was submitted by a woman from San Antonio.  I substituted lime for lemon.  Here's how I made MY version:

Guacamole Hummus

In a food processor, combine 1 can (15.5 ounces) chickpeas--rinsed and drained, 1 bunch fresh cilantro leaves--washed, 1 garlic clove--chopped, and 1 large (or 2 small) ripe avocados--roughly chopped.  Process until finely chopped.  With machine running, add 3 T. extra virgin olive oil in a slow, steady stream, the juice of 1 fresh lime, and then add water, 1 T. at a time, until mixture is smooth.  Season to taste with salt and pepper.  Serve with tortilla chips.  Serves 8