I wanted to make a dip to go with some chips and couldn’t decide between guacamole and hummus. So I took a vote of my fellow snack-ees. The vote was tied, two each. Solution? Hummamole!
This dip combines everything we love about both guacamole and hummus in one bowl. Both the hummus and guacamole lovers gave it a thumbs-up. Best of all, it’s fun to say “hummamole!” Another thing I like about it is that it’s higher in protein and less expensive to make than regular guacamole. (Avocados were $2 each in my supermarket this week!) You’ll find the recipe for Hummamole in my new cookbook, Quick-Fix Vegan which comes out in October and is available for pre-order now on Amazon.
In the meantime, check out Party Vegan for lots of other great dips. Hey, how about this Olive-cado Dip?
The piquant flavor of green olives combines with creamy avocados for a tasty variation on guacamole. Serve with your favorite chips. This recipe is from Party Vegan by Robin Robertson © 2010 John Wiley and Sons.
3 ripe Hass avocados, peeled, pitted and diced
Juice of 1 lime
1/2 cup pitted green olives, finely chopped
1 serrano chile, seeded and minced
3 tablespoons minced red onion
3 tablespoons minced fresh cilantro
Salt and freshly ground black pepper
1/3 cup pitted kalamata olives, chopped, for garnish
1. Place the avocados in a medium bowl. Add the lime juice and mash with a fork.
2. Add the green olives, serrano, onion, cilantro, and salt and pepper to taste. Stir gently to combine. Garnish with kalamata olives. Serve immediately.