Home-made Hummamole Dip

 

hummamole 005

Now that the good weather’s here, I’m always on the lookout for delicious and nutritious recipes for the summer months.

I’ve never been a big fan of Hummus or Guacamole, finding both chickpeas and avocado rather bland in their own ways.   But combined, with a few extras thrown in – I’m loving my Hummamole, and I’m sure you will, too!

Here’s how to make it:

Home-made Hummamole Dip

Ingredients

1 large avocado   (approx150g after being peeled and pitted)

1 jar of chickpeas – drained and washed  (approx. 150g)

2 fat cloves of garlic – peeled and crushed

1 small red onion – peeled and chopped

½ cup fresh cilantro – chopped  (you could use fresh mint leaves instead, if you prefer)

2 teaspoons Extra Virgin Olive Oil

2 lemons – juiced

1 tablespoon balsamic vinegar

Pinch of hot chilli powder

A few twists of black pepper

Method

Simply throw all the ingredients into a food processor and blend until smooth.  Add a little water to thin out the consistency if you prefer.

Fresh veg for the dip

 

hummamole and veg

I usually cut some batons of carrots, red and green peppers, celery and red onions for dipping in, and the Hummamole will keep in the fridge for a few days.

It’s as simple as that!

 

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