Tuesday, July 17, 2007
Creamy Avocado Dip
2 anchovies, or 2 tsp anchovy paste
2 scallions, including white and three inches of green, trimmed or coarsely chopped
1 small clove garlic, peeled
1tbsp fresh tarragon leaves
2 tbsp coarsely chopped fresh chives
2 tbsp fresh flat leaf parsley leaves
1/2 tsp grated lemon zest
1 tbsp fresh lemon juice
1tbsp tarragon vinegar, or white wine vinegar
1 small ripe avocado, preferably Hass, peeled, pitted, and coarsely chopped
1/4 cup mayonnaise
1/4 cup sour cream or plain yogurt
Coarse salt and freshly ground black pepper
Place the anchovies, scallions, garlic, tarragon, chives and parsley in a food processor or blender. Pulse until finely chopped, stopping once or twice to scrape down the sides with a rubber spatula.
Add the lemon zest, lemon juice, vinegar, and avocado, and blend till smooth.
Add the mayonnaise and sour cream and pulse to combine. Season with salt and pepper to taste. Can be refrigerated covered for up to three days.
About 1 cup shelled fresh or frozen (unthawed) edamame (soybeans)
2 large cloves of garlic, peeled
1/2 tsp salt
1/2 cup fresh flat leaf parsley
3/4 cup canned chickpeas (garbanzo beans) drained
1/4 cup plain yogurt
3 tbsp fresh lemon juice
pinch of cayenne pepper
1 tsp ground cumin, or 1 tsp whole cumin seeds, toasted and ground
Bring a pot of salted water to a boil over high heat. Add the edamame and cook until tender, 4 to 5 min. Drain and set aside to cool.
Place the garlic, salt, and parsley in a food processor, and pulse the machine until they are finely chopped.
Add the edamame and chickpeas and pulse 5 or 6 times until they are coarsely chopped. Add the yogurt, tahini, lemon juice, cayenne pepper, cumin, and 1/2 cup water and process until the hummus is smooth. Can be refrigerated, covered for up to 1 week.
I made these and I also made Green Goddess , which I have made before. They are all equally easy to make, and they are all fromFood to Live By. If you have a food processor, there is really no reason to buy dip, you are really only saving yourself 5 minutes, and the store bought will never taste fresh like homemade does. Also dip usually improves overnight (in my opinion), so it can easily be made the day before, and taken out of the fridge all cold and fresh on the day of.
After having made all three of these, I have to say that the Green Goddess was by far, no competition, the absolute best. From now on it is the dip I will always make for any dip making occasion. Also, if there are left-overs, they can be thinned out and used as a salad dressing. It rocks!