AVOCADO HUMMUS
A combination of my two favorite dips - guacamole and hummus. You could cheat and buy hummus and guacamole at the store and mix them together but this is way better! If you prefer your dip chunky, chop ingredients and mash together with a fork or blend with a hand mixer.
Provided by nmschalk
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine avocados, chickpeas, tomato, lime juice, cilantro, onion, tahini, jalapeno pepper, olive oil, garlic, cumin, and salt in a large food processor; blend until smooth. Thin consistency with water if desired.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 15.7 g, Fat 11.6 g, Fiber 5.9 g, Protein 3.8 g, SaturatedFat 1.6 g, Sodium 188.4 mg, Sugar 1.2 g
HUMMUS-AVOCADO QUESADILLAS
These quesadillas came about largely because of school lunch. I wanted my daughter to be able to take something to school that would be filling, packed with protein, keep its texture and taste just as good at room temperature as it did hot. The nutty hummus plays perfectly with the creamy avocado and stretchy cheese. Feel free to add in tomatoes and onions, throw in some extra smoked paprika or serve with a side of salsa. These are a great canvas to tailor to your own taste!
Provided by Aliya LeeKong
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Lay out the tortillas on a cutting board and spread each tortilla with 3 tablespoons hummus. Slice each avocado halve in its skin and use a spoon to scoop out the avocado slices. Fan out the slices on 3 of the tortillas (you will use one avocado halve per quesadilla).
- Sprinkle the cheese on top of the avocado slices. Top with the remaining 3 tortillas, hummus-side down.
- Melt 1 tablespoon of the butter in a medium skillet or on a nonstick griddle over medium-low heat. Add 1 quesadilla and cook until the cheese starts to melt and the bottom is golden brown, 2 to 3 minutes. Flip, season with salt and cook until the cheese melts and the tortilla crisps up a bit, 2 to 3 minutes. Repeat with the remaining butter and quesadillas, wiping the skillet or griddle in between if any butter burns.
- Cut each quesadilla into 6 to 8 wedges and serve.
- Add the chickpeas, tahini, lemon juice, garlic and 3/4 teaspoon salt to a blender and blend until combined. With the blender on, slowly drizzle in ice water until the mixture becomes uniform, smooth and creamy. Transfer to a bowl, sprinkle with smoked paprika and drizzle with olive oil.
MASHED AVOCADO WITH HUMMUS
This protein-packed guacamole makes a killer spread for quesadillas and sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Mash avocado in a bowl. Mix in hummus, scallion, cilantro, and lime juice. Season with salt and garnish with more sliced scallion and cilantro. Serve with tortilla chips.
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- Fold each tortilla in half and press together slightly. Heat oil in a pan and fry the tortilla (that become quesadillas) on both sides until crispy. Serve with additional feta cheese, hot sauce, and fresh cilantro.
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- Spread hummus generously over your tortilla. Lightly cover one-half of the tortilla with fillings of your choice. Fold the blank half over to create a half-moon shape. Repeat if you’d like to make more than one quesadilla; you can cook up to two at a time in the same skillet.
- Warm a medium skillet over medium heat. Place the folded quesadilla(s) in the pan. Let the bottom sides warm up for a minute or two, then carefully flip. Brush the warm sides lightly with olive oil and let them cook in the pan for another minute or two. Carefully flip once again, brush the new top side lightly with olive oil, and cook until the bottom is lightly golden and crisp. Carefully flip and cook until that side is lightly golden and crisp.
- Transfer the quesadilla(s) to a cutting board and let them rest for a couple of minutes. Then, use a sharp chef’s knife or pizza cutter to slice each quesadilla into three wedges. Serve immediately. I enjoyed mine as-is, but you might like some additional hummus on the side, or perhaps some hot sauce or a dab of pesto.
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- Spread hummus over the tortilla, then place vegetables on one half of the tortilla on top of the hummus. Fold the tortilla in half.
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- Using a 2½-inch circle cookie cutter (or a glass with a 3½-inch circumference and a small knife), cut 3 circles from each tortilla.
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