Hippie Dippy Dip
Among the new agey island people I grew up surround by, there is the tradition of merging beloved hippy foods together to make the supper hippy foods. While many come to mind, the most common one is humma-mole, aka guaca-mus, aka hummus guacamole. This is my version which is a little more jazzed up than the typical potluck fare, but just as good as the original. Enjoy and serve as you would your favourite hummus
Servings: 6
Equipment
- Measuring cups and spoons
- Blender or food processor
- Lemon zestor
Ingredients
- ½ cup pumpkin seeds soaked for at least 6 hours
- 1 ½ cups cooked chickpeas or 1 can, drained and rinsed
- zest of one lemon
- 5 tablespoons lemon juice
- 3 cloves garlic minced
- ½ cup loosely packed cilantro
- ½ cup loosely packed flat leaf parsley
- 1 avocado
- 3 tablespoons tahini
- 2 tablespoons olive oil
- ½ - ¾ teaspoon sea salt
- ½ teaspoon black pepper
- ¾ cup water
To Serve
- Veggies crackers, olive oil, and dukkah or seeds.
Instructions
- Drain the pumpkin seeds and combine them in a blender or food processor along with all the ingredients except the water. Begin to purée adding just enough water to make a hummus like consistency. Taste and adjust seasoning as needed. Garnish with olive oil, fresh herbs, and dukkah prior to serving.