It’s time for a slight variation of hummus! It’s a bit different to your plain hummus.
Just in case if you want to try something different!
I actually tried this one on Cinco de Mayo! Served it to a few friends who came over to my place. It was a great dip to serve with corn chips or even toasted Lebanese bread!
It’s great too because even vegetarians/vegans can have them! Serves the crowd just right 🙂
I used the recipe from Shutterbean’s Guacamole Hummus, although I made a few changes:
- I used coriander leaves instead of cilantro
- I only used 1 tbsp of olive oil
- I used fresh squeezed lime instead of lemon
- I added 2tsps of tahini (sesame paste)
- I finished it off with a sprinkle of ground paprika
The result? Amazing! The taste is so unique.
When I first tasted it, I was a bit confused, as I could not tell if it’s more like a guacamole or hummus. LOL. After my second dip, I decided it is guacamole hummus! Neither guacamole nor hummus!
It’s quite versatile, too. You can have it as a dip, or spread it on your toast or wrap! Yumm!
Don’t forget to keep it in the refrigerator! It should keep well over 1-2days when kept at chilled temperature.