Happy Tuesday everyone! In honor of Cinco de Mayo this week, Deanna and I thought it would be fun to share a healthy(ish) and delicious appetizer/drink combo to help you get your fiesta on! Ole!
Avocado
Hummus… or “Hummole”
Ingredients
1 (15 oz)
can chick peas, well drained and rinsed
2 medium
ripe avocados, cored and peeled
3 Tbsp.
olive oil
1 ½ Tbsp.
tahini
3 Tbsp.
fresh lime juice (about 1 small lime)
1 clove
garlic, peeled
1 tsp.
Himalayan pink salt and freshly ground black pepper
¼ tsp. cumin
1/8 tsp.
cardamom, optional* (I love the taste)
Dashes of
dried dill weed
Dashes of
oregano
Dashes of
basil
1 small vine
tomato, cubed and gutted of seeds, divided use
Red pepper
flakes, optional for topping
Directions
Pulse chick peas, olive oil, tahini, lime juice, and garlic
in a food processor until smooth, about 2 minutes. Season with salt, pepper, spices and peeled
avocado and pulse mixture until smooth and creamy, about 1-2 minutes
longer.
Transfer to serving bowl and fold in ¾ of the diced tomato.
Serve topped remaining tomato and red pepper flakes and your
favorite dip chip, pita bread or veggies.
It's common knowledge that you cannot properly celebrate Cinco de Mayo without a pinata Mexican mumu sombrero booze, so here is Deanna's Tropical Martini to help you get your ebrio on!
Tropical Martini
Ingredients- makes 2 servings
1 shot Peach Schnapps
1 shot Honeycrisp Apple Skyy Vodka, or another flavored
vodka
2 shots 100% Pineapple Juice
1 shot coconut water
1 strawberry, sliced lengthwise, to garnish both
2 lime slices, for garnish
Directions
Add schnapps, vodka, pineapple juice, coconut water and ice
into a shaker cup and shake to combine.
Pour evenly between two martini glasses.
Place strawberry and lime on rim for garnish.
Enjoy!
Happy Drinko de Mayo everyone!
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