Monday, April 11, 2011
You say Hummole I say Guacamus
I can't say Guacamus without thinking of Festivus. "A Festivus for the rest of us!" according to Seinfeld's Frank Costanza.
Okay, so it doesn't quite measure up to the excitement of Festivus, but hummus + guacamole comes very close.
I came across the idea in the Danish women's magazine Alt for Damerne. My friend Mette shares her copies with me. It's a great way to practice reading Danish, and there are articles on everything from the challenges of motherhood and career to fashion, health, beauty...and food. It's not quite the same as reading People or Vanity Fair or even Saveur, but it's an excellent substitute.
The original recipe for Hummole calls for soaking a bag of garbanzo beans overnight. Ordinarily I do this because--as you've heard me whine at least a thousand times before--it's not always easy or convenient for me to find canned beans. However, I happened to be in one of the two markets in my town that carries canned garbanzo beans so I went for it. In case you're wondering, there are 12 grocery stores in my small town. Most are not much bigger than a 7-11.
If you use canned beans you can make this spread in a matter of minutes. It's great as a veggie dip but can also be used as a sandwich spread or an accompaniment to chicken or fish.
Adapted from Alt for Damerne
2 cans garbanzo beans
juice of 1 large lemon
2 t cumin
1/2c olive oil
2 garlic cloves, roughly chopped
A couple of handfuls of parsley leaves
2 avocadoes, peeled, pitted, and coarsely chopped
1. Combine garbanzo beans and lemon juice in a blender or food processor. Blend on high for approximately 1 minute.
2. While mixer is running, slowly add olive oil and blend for another minute.
3. Add cumin, tahini, parsley, and garlic. Blend well.
4. Add avocado and blend 30-40 seconds.
5. Mixture should be thick but not dry. If it is too dry, add a little more lemon juice and/or olive oil.
Store in an airtight container in the refrigerator up to five days.