#dipsandchips

CHUNKY GUACAMOLE w/SWEET POTATO TORTILLA CHIPS

  Yield: 2-4 Servings Prep Time: 15 mins Cook Time: 0 mins Total Time: 15 mins

INGREDIENTS: 2 Hass Avocado, ripen, medium diced 1 tablespoon Lime Zest 1.5 teaspoon Basil, minced 1/2 Jalapeno, seeded small diced 1 Tomato, seeded, small diced 1/2 Red Onions, small diced Salt and Pepper to taste Dash of Tabasco 1/2 bunch Cilantro leaves only, washed, minced 2 cloves Garlic, minced or 1/8 teaspoon…

In a food processor, add the garlic, chickpea, butternut squash, lemon juice and a little of the olive oil. Process until the hummus comes together. Continue to process, add the chickpea water, coriander, cumin,cayenne pepper, paprika,little salt and a little pepper. Add the reminding oil in a slow and steady stream. You want the hummus to emulsify without breaking. Add to a cold bowl and mix the herbs in using a rubber spatula.

BUTTERNUT SQUASH HUMMUS Yield: 1 pint Prep Time: 25 mins Total Time: 45 mins

Ingredients: 13 oz Butternut squash, medium diced, roasted 1/2 tsp Cumin 1/2 tsp Coriander Salt and pepper to taste 1 can 15.5 oz Chickpeas 1/3 cup Olive oil 3 cloves Garlic, roasted 3 sprigs Thyme, minced 1/2 sprig Rosemary, minced 1.5 tbsp Lemon juice Pinch of cayenne 1/8 tsp paprika 1/2 Onion, chopped

Method: 1. Wash and peel the butternut squash. Cut into medium size cubes. 2. In a medium size bowl, combine the garlic, onion and butternut squash, toss with 1/2 tbsp olive oil, season with salt and pepper. Roast in a 425ºF oven for 25 minutes or until soft and lightly golden brown. Once the squash is done, remove from the oven and allow it to cool. 3. In the meantime, open the chickpeas, drain reserve some of the water about 1/2 cup and rinse thoroughly. Set aside until ready to use. 4. In a food processor, add the garlic, chickpea, butternut squash, lemon juice and a little of the olive oil. Process until the hummus comes together. 5. Continue to process, add the chickpea water, coriander, cumin,cayenne pepper, paprika,little salt and a little pepper. Add the reminding oil in a slow and steady stream. You want the hummus to emulsify without breaking. 6. Add to a cold bowl. Using a rubber spatula add the thyme and rosemary. Mix well. Taste and adjust seasoning with salt and pepper.

**NOTES: Goes well with your favorite group of veggies or your favorite bag of chips. Enjoy!

ugh so many good ones though! trust you to make this difficult for me. we made quite a mess babe is the line from her red album that's always stuck in my head.