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
- In a food processor, mince the garlic
- Add all of the ingredients to the food processor except for the salt
- Slowly add the salt, stopping often to taste
- If the consistency is too thick, continue adding water until it becomes a smooth paste
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
- Cut the avocados in half lengthwise. Cut the avocado into 1-inch pieces and transfer the avocado to a blender.
- 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.
- Taste and add salt and lemon juice if needed. If the mixture is too thick, add a teaspoon of water and blend until smooth.