A locally inspired dip from a California chef
Hummus and guacamole are our go-to dips for everything from vegetable crudités to pita crisps. But we’d never considered blending elements of each recipe together until we discovered Farmshop Restaurant & Market’s avocado hummus. Chef-owner Jeff Cerciello’s California-inspired recipe is silky and light and combines everything we love about hummus and guacamole into a lovely pale-green dip. Make it tonight and you’ll have an appetizing snack waiting to curb your post-work hunger for days.
Recipe adapted from Jeff Cerciello, Farmshop Restaurant & Market, Santa Monica, California
½ cup canola oil
2 garlic cloves
Juice of 1 lemon
1 tablespoon Dijon mustard
1 cup cooked chickpeas
3 tablespoons tahini
¾ cup extra-virgin olive oil, plus more for garnish
¼ cup small ice cubes
1½ ripe avocados, halved and pitted
1. In a small saucepan, bring the canola oil and garlic to a very slow simmer over low heat. Simmer gently until the garlic is tender, about 20 minutes. Drain the garlic and either discard the oil or save it for another use.
2. In the bowl of a food processor fitted with a steel blade attachment, combine the garlic with the juice of half the lemon and the mustard. Pulse until smooth. Add the chickpeas and, with the motor running, drizzle in the tahini, then ½ cup of the olive oil. Add the ice cubes and pulse until smooth. Season with salt and transfer the chickpea mixture to a medium bowl.
3. Add the avocado and remaining lemon juice to the bowl of the food processor. Pulse while drizzling in the remaining ¼ cup olive oil until smooth. Season with salt, then transfer to the bowl and fold into the chickpea puree.
4. Transfer the hummus to a serving bowl. Garnish with a drizzle of olive oil and sea salt before serving with desired accompaniments.
It's the details that count! Try these tips
The chef suggests serving the hummus with Rustic Bakery Flatbreads, which are available at the Farmshop market and online.