Hummus and Avocado Aioli

I couple of weeks ago, on a night when I was in charge of making dinner, I decided I was going to try to recreate one of my favourite meals from my favourite restaurant in Victoria.  Two crucial pieces of the equation were hummus and avocado aioli dips.  And I had never made either.  So I turned to the great inter web to guide me.  I made a few modifications due to the fact that I couldn't find the ingredients in the pantry or fridge but without question, both of these dips will be made again!


 2 cups cooked chickpeas
1 tsp salt (or to taste)
2 garlic cloves
1/3 cup tahini
3-5 tbsp lemon juice
2  tbsp water

  1. In a food processor, mince the garlic
  2. Add all of the ingredients to the food processor except for the salt
  3. Slowly add the salt, stopping often to taste
  4. If the consistency is too thick, continue adding water until it becomes a smooth paste

Avocado Aioli

2 ripe avocados
1/4 cup sour cream
2 tablespoons chopped basil
1 tablespoons minced garlic
2 tablespoons fresh lemon juice
½ teaspoon red pepper flakes
Salt and freshly ground pepper to taste

  1. Cut the avocados in half lengthwise. Cut the avocado into 1-inch pieces and transfer the avocado to a blender.
  2. Add the sour cream, basil, garlic, lemon juice, red pepper flakes and a pinch of salt and pepper into the blender and process until smooth.
  3. Taste and add salt and lemon juice if needed. If the mixture is too thick, add a teaspoon of water and blend until smooth.

hummus source
aioli source