Avocado, Roasted Tomato, and Basil Dip
Chef Ann Stenfors recipe courtesy of Clandestine Kitchen.
- 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
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.