Ingredients:
3 avocados, halved, seeded, and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon cayenne (optional)
1/2 medium red onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Directions: In a large bowl, place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let it sit at room temperature for approx. 1 hour and then serve.
Recipe found here.
You will need: A mesh strainer or colander, food processor, silicone spatula, measuring cups, and spoons.
Ingredients:
One 15-ounce can chickpeas
1/4 cup fresh lemon juice, 1 lg. lemon
1/4 cup tahini
Half of a large garlic clove, minced
2 tablespoons olive oil, plus more for serving
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water
Dash of ground paprika for serving
Hummus prep:
In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. Add olive oil, minced garlic, cumin, and salt to whipped tahini and lemon juice. Process for 30 seconds. Scrape sides and bottom of bowl and process for another 30 seconds.
Adding the chickpeas:
Drain liquid from can of chickpeas, then rinse well with water. Add half off the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and smooth.
Getting that consistency:
If it appears to be too thick, slowly add 2 to 3 tablespoons of water with the food processor turned ON.
*Refrigerate up to ONE week.
Recipe found here.
Ingredients:
2 cups packed fresh basil leaves
2 cloves of garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and black pepper to taste
1/2 cup freshly grated Pecorino cheese
Directions: Combine basil, garlic, and pine nuts in a food processor and process until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Recipe found here.