Summer at my house is …
Pool-obsessed-wet-doodle-dogs who stand at the door wondering why they can’t come in. It’s a car full of Newport Beach sand and gritty wet bathing suits left for me on the bathroom floor. Summer is warm, half eaten pb&j sandwiches cooking in the beach bag under the summer sun. It’s the smell of last night’s backyard bonfire in my hair and on my pillow when I wake up in the morning. Summer is the loud rattling of the garbage disposal full of cherry pits and big bowl of watermelon as a side dish for dinner every night. Summer is about not working too much so that I can soak up every moment in the sun with my kids, catching sand crabs on the beach and floating in the pool with Popsicles…
Summer is a time to just be… together.
Summer is also about a whole lot of snacking! Snacks for lunch, snacks to pack on the go, and snacks for backyard barbecues. Hummus is a staple in my fridge, but I admit I get lazy and don’t always make it myself. Store bought hummus can be okay… but it is never as good as making it fresh for yourself. This spicy version is ultra creamy and rich and goes well with just about anything you want to dip into it! It’s also good spread on a tortilla for a breakfast burrito and as a sandwich spread. The best part is the avocado doesn’t brown from all the lime juice so you can enjoy it for up to a week in the fridge.
|Spicy Serrano, Lime & Avocado Hummus|| || |
- 1 - 14.5 oz can garbanzo beans, drained and rinsed - reserve 5-6 for garnish
- 2 Tablespoons cold water
- 1 Tablespoon sesame tahini paste
- 1 medium ripe avocado
- ¼ bunch of cilantro, washed
- ½ small Serrano pepper, finely chopped - about 1 Tablespoon
- ½ lime, juiced - about 2 Tablespoons
- 1 teaspoon smoked paprika
- 1½ teaspoons kosher salt
- ¼ cup olive oil
- Assemble the food processor with the blade attachment. In the bowl combine the garbanzo beans and cold water. Run the food processor for 20-30 seconds or until the garbanzo beans begin to break down into a thick paste.
- To the food processor, add the sesame tahini, avocado, cilantro, Serrano pepper, lime juice, smoked paprika, and salt. Pulse until smooth, about 30-40 seconds and then with the processor running drizzle in remaining olive oil and process until smooth and creamy - about 1 minute.
- Serve cold or at room temperature with corn chips, pita squares, or sliced vegetables.
- Garnish with reserved garbanzo beans, a sprinkle of smoked paprika and fresh cilantro leaves.
- Will hold in the refrigerator for up to a week.