Has it really been almost a week since I posted? Wow. My apologies.
I believe I mentioned this hummus after Thanksgiving - my aunt brought it and Nate & I devoured it and got to take home the leftovers.
Avocado Hummus with Toasted Pita Chips
2 cloves garlic
1 cup lightly packed parsley leaves
1 cup chickpeas, drained, rinsed
1 avocado, halved, pitted
2 T fresh lemon juice
2 T olive oil
1 tsp toasted sesame oil
Salt to taste
Preheat oven to 425 degrees. Mince garlic for the hummus in a food processor. Add rest of ingredients and process until smooth. Transfer hummus to serving bowl and drizzle with olive oil to serve.
Brush both sides of the pita with oil and cut into wedges. Arrange on a baking sheet, sprinkle with salt and bake until golden, 5-7 minutes. Serve chips with hummus.
To complete the Meze platter, it is recommended that you provide fresh chopped tomatoes, olive tapenade (made by chopping green and kalamata olives), feta cheese and tzatziki with the hummus and chips so your guests (or you and your significant other) can mix and match.
Blend 1/2 cup peeled, seeded, and chopped cucumber with 1/4 cup chopped fresh mint and 3 T plain yogurt. Garnish with chopped mint.
Source: Cuisine at Home Magazine February 2007