I’ve been pondering this recipe for a couple of weeks now. Will it work? Should I even try it? It sounds like it should work, after all, guacamole and humous are a vegan’s two best friends, right? But I still wasn’t sure. Of course, the only way to know the answer was to do it.
And guess what? It works! It works so well you just can’t stop eating it.
I’m sure somebody else has done it before me, so I’m not claiming to be a food innovator here, but I haven’t come across it in my own reading. Anyway, this recipe is basically an amalgamation of guacamole and humous, as in it has essential ingredients from both of those dishes to form one dip, plus a little extra chilli thrown in for good measure. Half of it is made in a blender while the rest of the ingredients are mixed in to keep some texture. This recipe is quite a large amount, so it’s better if you have a bunch of people to feed, particularly as it doesn’t keep for very long. Halve it if you want, or divide it into portions and freeze it. If you’re a fan of either or even both of the previously mentioned dips, then I really do urge you to try this because I think you’re going to like it. Once you’ve made it you can start dipping in your tortilla chips, spread it on bread, or cram it into a burger if you like (I do all of these).
Prep time: 10 minutes, plus chilling time.
Makes about 700g
2 cans chickpeas, drained (reserve the water for some other aquafaba-based dish if you like)
2 ripe avocados
150ml olive oil
3 tbsp lemon juice
2 cloves fresh garlic
½ tsp sea salt
1 ½ tsp sriracha sauce
1 small red onion, finely diced
1 small red chilli, chopped
1 red Romano (or bell) pepper, diced
Drizzle of chilli oil to serve.
Put the chickpeas, avocados, oil, lemon juice, garlic, salt and sriracha sauce into a blender and blend until smooth (if you want a chunkier consistency, leave the avocados out and mash them in later).
Scoop the mixture into a bowl and stir in the rest of the ingredients, apart from the chilli oil.
Chill for at least an hour and then spoon into a serving bowl. Drizzle with chilli oil and serve.