Just in Time for Memorial Day: A Dip for the Indecisive

This post was written by guest contributor Jenny McCoy, an authority on baking and pastry who has created dessert menus for Tom Colicchio’s Craft and Emeril Lagasse’s New Orleans restaurants. Her cookbook, Jenny McCoy’s Desserts for Every Season, will be published this September by Rizzoli. Look for her posts all month on our blog.

Freshly made guacamole and hummus are surefire crowd-pleasers. And whipping up a batch of either for your next barbecue doesn’t take much effort. But what to do when you can’t decide between the two? Combine them to make a delightful dip. Although beware: now you’ll have to decide between multigrain or blue corn chips…

Avocado-Garbanzo Dip
Makes about 3 cups

2 ripe Haas avocados, diced
1 15-ounce can garbanzo beans, rinsed and drained
Handful of fresh parsley, chopped
1 clove garlic, chopped
Juice of 1 lemon
Few pinches of sea salt
Extra virgin olive oil, as needed

In a food processor, pulse the avocados, beans, parsley, garlic, lemon juice, and sea salt until coarsely blended. Add olive oil, a few tablespoons at a time, and puree the mixture until smooth. Serve immediately with chips, crudité, and fresh lemon wedges.

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