Hello, friends and food fans!
I did not regale you with a recipe last week, because I didn’t cook anything. I didn’t cook anything because I am desperately trying to lose 7% of my body weight in order to avoid losing $20 in a workplace weight-loss contest. It is going POORLY. So far, the only changes I have noticed are 1) I’m hungry, and 2) there’s a lot more swearing in my inner monologue. (e.g. “I don’t WANT any more (expletive deleted) carrot sticks.”)
I will not admit defeat yet–I want that money back–but I am taking a short hiatus to reflect and plan strategy. I woke up this morning, stepped on my stupid scale (same), and thought to myself, “I’m gonna make some (expletive deleted) dip.”
This recipe is the love-child of my two favorite dips, hummus and guacamole. I was calling it “hummole” at first, but then I changed it to “guacammus” because that sounds sort of like a Transformer.
First, you make a very basic hummus in the food processor.
Then, add some extra veggies and the diced avocado. I recommend scoring it while it’s still in the skin, and then scooping out the pieces with a spoon.
I am bad at weight loss, but every now and then I have flashes of culinary brilliance–this stuff is DELISH. An anonymous taste-taster declared it one of the best things I’ve ever made. Make it, pin it, email it, share it with your friends–the world needs to know about Guacammus. You don’t have to thank me, but if you’d like to I would accept $20.
Guacammus (makes about 3 cups)
- 1 can chickpeas (I recommend the low-sodium kind–and SAVE THE LIQUID when you drain them)
- 2 tbsp of the liquid that the chickpeas come in
- 3 tbsp lime or lemon juice
- 1/3 c. diced red onion
- 1/3 c. diced red bell pepper
- 1/3 c. corn kernels (I used frozen, defrosted)
- 1 diced avocado
- 1/2 jalepeno, minced (Adjust this amount to your spice preference. Note that the heat lives in the seeds and white parts inside. Also note that you should wash your hands after chopping it, because if you touch the corner of your eye without doing so you will cry like you haven’t cried since the end of Charlotte’s Web.)
- salt and pepper to taste
Process the chickpeas, chickpea liquid, and lime or lemon juice until smooth. Taste the hummus and add salt and pepper as needed. Fold in the rest of the ingredients, and check again for seasoning. The avocado will turn brown eventually, so try to make the dip as close to serving time as possible. Other anti-browning tips–squeeze a little extra citrus juice over the top, and if you have to store it for awhile, put plastic wrap directly on the surface of the dip.