Wanted to replicate a dish I had out our local Greek resturant, and I think I got it: Avacado Hummus
1 can white beans (cannalini pref.)
juice of 1 lemon (~1/4c)
2 cloves of garlic
pinch of salt
1sp heavy tsp of Tahini (optional)
I found using 2 kitchen appliances works well for this, but is optional. Blend on high the lemon juice, salt, and garlic, so that the garlic is essentially "dissolved" into the juice. In a food processor, combine beans, avacado, and tahini with the juice mixture. Blend until smooth. Add more salt (and any pepper, hot sauce, etc.) to taste. Let sit for minimum 30 minutes for optimal blending of flavors.
What's nice is that this receipy scales up easily -- great for parties. The dip goes well on anything (pita, veggies, chips, pretzels, kababs, etc.) -- I have used it as a sandwich spread too and it totally rocks.
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Lansing MI, Galveston TX, Madison WI, Houston TX, Newark DE