Avocado Hummus

Avocado Hummus

From: Cuisine at Home, Issue No. 61
Makes: 1 1/2 cups hummus, 24 chips
Total Time: 30 minutes

Ingredients:

• 2 cloves garlic
• 1 cup lightly packed parsley leaves
• 1 cup chickpeas, drained, rinsed
• 1 avocado, halved, pitted
• 2 tbs fresh lemon juice
• 2 tbs olive oil
• 1 tsp toasted sesame oil
• 3 pitas (7" in diameter)
• 2 tbs olive oil
• salt for sprinkling

Instructions:

1. Preheat oven (for pita chips) to 425 degrees.
2. Mince garlic in food processor. Add parsley and process until minced. Add chickpeas, avocado, lemon juice, oils, and salt; process until smooth, 1-2 minutes, scraping the side of the bowl. Transfer humus to a serving bowl, and drizzle with olive oil.
3. Brush both sides of pitas with oil, then cut into wedges. Arrange on a baking sheet, sprinkle with salt, and bake until golden, 5-7 minutes. Serve chips with hummus.

Salsa Verde

Salsa Verde

From: Cuisine at Home,  Issue No. 44
Makes: 3 cups
Total Time: 30 minutes

Ingredients:

• 1 lb tomatillos, husked, halved
• 2 poblano chiles, halved, seeded
• 1/2 cup onion, chopped
• 1 tbs vegetable oil
• 3 garlic cloves, minced
• 1/2 cup fresh cilantro leaves
• 1/2 cup flat-leaf parsley leaves
• 1 tbs fresh lime juice
• 1 tsp salt
• 1/2 cup chicken broth

Instructions:

1. Broil tomatillos and chiles for 10 minutes (the chilies will be charred and blistered in spots). Place chiles in a resealable plastic bag for 10 minutes to steam, then peel, seed and chop.
2. Saute onion in oil over med-high heat for 3 minutes add garlic; saute 1 minute. Place in food processor with tomatillos and chiles; pulse until chopped.
3. Add herbs, lime juice and salt
4. Gradually add broth; process until smooth.