A California-Inspired Avocado Hummus Hybrid (By Chef Jeff Cerciello)

Step 1: In a sml saucepan, bring the canola oil & garlic to a very slow simmer over low heat. Simmer gently until the garlic is tender (about 20 min). Drain the garlic & either discard the oil or save for another use.

Step 2: In the bowl of a food proc fitted w/a steel blade attachment, combine the garlic w/the juice of half the lemon & the mustard. Pulse until smooth. Add the chickpeas & (w/the motor running), slowly add the tahini plus 1/2 cup of the olive oil. Add the ice cubes & pulse until smooth. Season w/salt & transfer the chickpea mixture to a med bowl.

Step 3: Add the avocado & remaining lemon juice to the bowl of the food proc. Pulse while slowly adding the remaining 1/4 cup olive oil until smooth. Season w/salt, transfer to the bowl & fold into the chickpea puree.

Step 4: Transfer the hummus to a serving bowl. Garnish w/a drizzle of olive oil & sea salt before serving w/desired dippers or crackers.

NOTE #1: I debated w/myself over whether to modify Step 1 since I like some serious garlic flavor in hummus & wondered if this step was really necessary. BUT perhaps when combined w/guacamole, a milder approach should be taken. Using roasted garlic if you keep a supply on-hand like I do might also be an option. You can make this choice

NOTE #2: The nutritional info will be skewed due to the 1/2 cup canola oil that is used, but discarded. Yield is 6-8 servings (about 2 cups)

NOTE #3: I'd prob use my hand-held blender for this vs the food-proc

NOTE #4: I suggest you wait to add the ice cubes until the recipe is otherwise complete & then use only as much as you want to get your desired consistency. I didn't use any when I made this, but I prefer a thicker hummus.

Step 5: IDEA BONUS: I know we're a minority, but DH & I dislike the black bean(s) ingredient part of most Tex-Mex cuisine. So we'll use this hummus to replace beans in recipes like shrimp tacos, burritos, etc. :-)