
Avocado, Roasted Tomato, and Basil Dip
Chef Ann Stenfors recipe courtesy of Clandestine Kitchen.
Ingredients
- 2 ripe avocado
- ¼ cup roasted tomatoes packed in oil
- 1 cup fresh basil leaves
- 2 tablespoons fresh lime Juice
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste.
- Beet and Toasted Almond Hummus
- ¼ cup toasted slivered almonds
- 1½ cups cooked beets diced
- ¼ cup fresh lemon juice
- ¼ cup chickpeas
- 1 tablespoon tahini
- 2 each garlic cloves minced
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Scoop the avocado flesh into a food processor.
- Add remaining ingredients and process into a coarse puree.
- Beet and Toasted Almond Hummus
- Combine all ingredients and place in food processor.
- Puree until smooth and season with salt and pepper.
- Serve with toasted naan bread, crackers, or vegetables.