Avocado, Roasted Tomato and Basil Dip

Avocado, Roasted Tomato, and Basil Dip

Chef Ann Stenfors recipe courtesy of Clandestine Kitchen.
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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.