Monday, May 5, 2014

Cinco de Mayo

Happy Cinco de Mayo everyone! I hope everyone has had a good celebration of the very Americanized Mexican holiday. I decided that there was no better way to celebrate than by sharing a very popular stereotypical Mexican food with a twist. Guacamole was eaten by the Aztecs way back in the 1500s, but it's still just as good today. This version is for guacamole hummus with a roasted bell pepper twist. What is more Mexican than avocados and red bell peppers? You tell me.





Roasted Red Pepper Guacamole Hummus (2)
 

Roasted Red Pepper Guacamole Hummus
makes about 1 ½ - 2 cups
½ cup dry chickpeas
2 large cloves of garlic
1 ripe avocado, peeled and pitted
small handful of fresh cilantro
10 ounces roasted red peppers
½ tsp ground cumin
¼ tsp crushed red pepper flakes
dash of cayenne pepper powder
salt and pepper, to taste

Put the chickpeas in a pot with 2 cups of water. Bring the water to a boil for two minutes, cover, and remove from the heat. Allow the chickpeas to soak in the hot water for 1 hour. Drain and rinse the soaked chickpeas. Combine them with 2 cups water. Simmer over medium low heat with the lid tilted to let some steam escape until all the water has been absorbed, about 1 ½ to 2 hours. Put the garlic on a microwave safe plate and microwave for 45 seconds. Combine all the ingredients into a food processor. Process until creamy. Refrigerate for at least one hour before serving.

You should also try my plain guacamole hummus.

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