the guaca-hummus theorem

Last week, as I observed an avocado ripening on my counter, I developed a hypothesis:

• I love guacamole.
• I love black bean hummus.
• Therefore, I will love guacamole and hummus more when combined.

I'll share my testing methodology in a sec. But first, I'd like to announce the winner of my GoodBelly probiotics giveaway. Congratulations.... drumrolll...Millie! Email me me your address, chica, so we can send out your prize.

Now back to my hypothesis... In my laboratory....er....kitchen, I combined classic guacamole ingredients like avocado, garlic, and not pepper, with classic black-bean hummus ingredients like lime, garlic, cilantro and olive oil. I observed that both dishes actually share many of the same ingredients. Compatibility – a good sign.

A few hearty food processor pulses was all it took. The results were stupendous – a creamy, picante sandwich spread and crudité dip. Turns out, my hypothesis was completely founded. What this humble dip lacks in looks, it surely makes up for in flavor. I hope you enjoy it. Happy Labor Day Weekend! Where did the summer go?

Guaca-Hummus

• 1 15-oz can black beans, drained [You may substitute chickpeas or pinto beans]
• The meat of one medium avocado
• 1/2 jalapeño, finely minced, or to taste [You can substitute any hot pepper you like. The pepper pictured is not a jalapeño; it's just muy bonita!]
• 1 large garlic clove
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 tsp cumin
• 1 tsp olive oil
• 1/2 tsp salt, or to taste
• Water, as needed, to thin dip out to your desired consistency

Makes about 2 cups

Blend everything in a food processor until well combined.