summer time entertaining calls for ALL the hummus! it is the perfect appetizer to serve at any gathering because you can dip just about anything you can think of in it. from fresh veggies to warm pitas to different flavoured harvest snaps, anything goes! while a classic roasted garlic hummus is always a hit, i like adding different flavours & twist to it. remember that gorgeous pink roasted beet hummus from january? today, for a more summery twist, i incorporated fresh avocado! it makes for the perfect cross between guacamole & hummus. i brought in the classic guacamole flavours like garlic & cilantro, but kept the seasoning to a minimal. the avocado makes for such a smooth & creamy dip. just make sure that avocado is perfectly ripe! i topped it off with an avocado rose because they add such a wow factor to any finished dish. lastly, i served it with both black bean habanero & black pepper harvest snaps. they are the perfect shape for dipping into hummus with!

ingredients

2 1/2 cups chickpeas, drained + rinsed
1 avocado, sliced
2 tablespoons tahini
2 cloves of garlic
1 tablespoon cilantro, roughly chopped
1/4 cup olive oil
1/4 cup water
1 lime, juiced
sea salt + pepper, to taste
85 grams black bean habanero harvest snaps, for serving
85 grams black pepper harvest snaps, for serving

directions

in a food processor add the chickpeas, avocado, tahini, garlic, cilantro, olive oil, water, lime, salt & pepper. puree until smooth.
transfer to serving dish & top with olive oil, fresh cilantro & sliced avocado.
serve with black bean habanero & black pepper harvest snaps!
stores for up to a week in a sealed glass jar or plastic tupperware.

this post was created in partnership with harvest snaps! thank you for supporting the brands that help me doing what i love. xo

hi friends! i hope you all had the best new years yet. are we all ready for 2017? SEVENTEEN! i will forever think 2000 was just a few years ago. i took a much needed break from blogging + social media over the holidays to spend it with my friends & family, but now i am BACK with the prettiest hummus i ever did see. i think beet hummus is the best way to get back into the swing of things because it's healthy & well, it's PINK.

now that justin & i are officially living in modest house (most of the work is done.. for now) we have a lot of entertaining to do. i have been working on all different finger foods to serve when people come over to see the house! i served this hummus with a variety of different flavoured harvest snaps. harvest snaps are a snap pea crisp that i topped last year's (errr last month's) black pepper mac & cheese with! they are so good as is, but throw hummus into the mix & you have one hell of a snack! here i served it with lightly salted original, tomato basil & black bean habanero (SPICY).

ingredients

3 beets, roasted
1 large onion, roasted
2 cloves of garlic, roasted
1 tablespoon fresh parsley, roughly chopped plus more for garnish
2 1/2 cups chickpeas, drained + rinsed
2 tablespoons tahini
1/4 cup olive oil, plus more for drizzling
1/4 cup water
1 lemon, juiced
sea salt + pepper, to taste
85 grams black bean habanero harvest snaps, for serving
85 grams lightly salted harvest snaps, for serving
85 grams lentil bean tomato basil, for serving

directions

preheat oven to 400 degrees.
line a baking pan or dish with parchment paper & toss beets, onion, parsley & garlic in olive oil, salt & pepper.
roast for an hour, turning over beets halfway through.
let cool while you prepare the hummus.
in a food processor add the chickpeas, tahini, olive oil, water, lemon, salt & pepper. puree until smooth.
peel the roasted beets & add the roasted beets, onion, garlic & fresh parsely. puree again until smooth.
transfer to serving dish & serve with black bean habanero, lightly salted harvest snaps & lentil bean tomato basil harvest snaps!
stores for a week in a glass weck jar.