Hummus
2 cups (or 1 can) cooked garbanzo beans
3 tbsp lemon juice
2 garlic cloves (about 1 tbsp), chopped
1/3 cup tahini paste (most grocery stores sell it)
1/4 cup olive oil
1/2 – 1 tsp salt
1 – 3 tbsp bean ‘juice’
Guacamole
2 avocados
2 tbsp lemon juice (lime juice is great too)
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 cup chopped cilantro
1 tomatoes, diced (optional)
Extra cilantro and tomato for garnish
Place beans in a food processor (or blender) and add the lemon juice, garlic, tahini, and salt to taste. Stream in olive oil and bean ‘juice’ until you achieve your desired consistency.
Cover and refrigerate until ready to use. It will store in the refrigerator for up to 7 days.
Scoop avocado flesh out of the ‘shell.’ Using a fork, mash it in a bowl with the spices and lemon juice. Mix in the chopped cilantro and chopped tomato. Serve immediately to prevent browning.
To serve, spread hummus in a shallow bowl (I used a pie plate). Scoop guacamole on top of hummus, spread it around a little bit. Sprinkled with chopped tomatoes and fresh chopped cilantro.
Serve with pita chips, tortilla chips, flat bread, or an assortment of vegetables.