Jan Norris: Food and Florida

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Superbowl Guacamole and Hummus Dips

February 6th, 2011 · 1 Comment

Well known fact, by now: The bulk of avocados sold in the U.S. are during Superbowl weekend. They push the California avocados in the markets, but they’re higher in fat than Florida’s fruits – and we have a bias here, so we love Florida avocados. Trees grow great in the backyard, folks – plant one today!

Check out the basic, delicious guacamole recipe below.

For hummus fans, that stuff is cruelly expensive – especially when you’re talking about just pureed chickpeas and a little tahini and garlic. Sheesh! Make your own and save big bucks, flavor it as you like it (you can sub out peanut butter for the more expensive tahini paste) and keep your money to spend on really great chips – see the ones I now serve with dips on the next page.

Good luck to the fans of both teams!

Really great chips

Best chips we’ve found lately, from our local Publix that I’m wild about: Tostidos Artisan Recipe, 9-grain corn chips made by Frito Lay – I’m liking the roasted garlic and black bean flavor. Warm them for 5 minutes in a 350 degree oven if you want to really impress guests. They go great with hummus, guacamole, salsa and especially – chili.

The Florida Ag department once issued pamphlets with recipes, and this guacamole recipe is adapted from that folder – I think. It’s been years since I’ve seen the original.

Guacamole recipe

  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 3 avocados, halved, seeded
  • juice of 1 lime
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
  • Chopped cilantro for garnish, if desired
  • Optional: jalapeno peppers, chopped

Peel and dice onions. Dice tomatoes and drain any juices into measuring cup. Combine onions and tomatoes in a small bowl and set aside. Cut the avocados in half. Hit the pit with a broad knife and turn to remove intact. (Plant the pit in a glass of water or bucket of soil pointy side down, if you want, to have your own tree.)

Using a butter knife, cut the avocado pulp into cubes by cutting down to the skin but not piercing it in a grid pattern. Remove avocado with a large spoon by scooping against the skin to lift out the cubes. Scoop out any remaining flesh. Put the cubed avocados into a bowl; sprinkle with lime juice. Toss gently to coat all surfaces of the avocados. Drain the lime juice into a measuring cup. Mash avocados roughly, or mash finely if you prefer a less chunky guacamole. Add salt, cumin, and cayenne and stir well to combine. Add the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime-tomato juice. Refrigerate, covered, till 1 hour before serving. Remove to warm to room temperature; garnish with cilantro if desired; stir in jalapeno peppers for extra heat. Serve with corn chips or vegetable sticks.

About yield: With Haas avocados, this will make about 3-1/2 cups dip. With the larger Florida avocados, it could make 4 to 4-1/2 cups.

How to keep extra avocados? Open a huge can (64 oz.) of tomato juice or V-8 Juice and drink an 8-ounce glass (or use it in a bloody Mary). Pour the rest into a glass or plastic container with lid. Peel the avocados you want to preserve but do not pit them. Drop them into the container of tomato or V-8  juice. Use them within 3 or so weeks and they’ll be delicious. No, they don’t get soggy or turn brown.

Hummus recipe

  • 2 16-ounce cans chickpeas, drained, rinsed (reserve liquid)
  • 2 to 3 cloves minced garlic or to taste
  • 1 small jar marinated artichoke hearts with liquids
  • juice of 2 lemons
  • 1/3 cup tahini (more to taste) – see note
  • approximately 1/4 cup olive oil, plus 1 tablespoon for serving
  • water or reserved bean liquid, to thin, as need
  • salt and pepper to taste, optional

Note: If you don’t have tahini paste, use 1 tablespoon smooth peanut butter.

Put chickpeas in food processor or blender container and process briefly to break up the peas. Add garlic, lemon juice and tahini, artichoke hearts with their liquid, and process.  Wipe down sides of container with spatula. With motor running, add oil as needed and process till smooth. Add salt and pepper if desired.

Put hummus in serving dish, and pour 1 tablespoon olive oil on top. Serve at room temperature with chips or pita bread. Keep leftover dip refrigerated.

Tags: Party Foods · Recipes: What's Cooking!

1 response so far ↓

  • 1 Ghislaine // Feb 6, 2011 at 3:24 pm

    I had the guacamole recipe years ago and lost it. It turns out perfectly every time; just the right amount of seasoning. Thanks for posting!

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