Grocery stores all over the state are tempting consumers with piles of glossy black avocados priced at a buck apiece. But seriously, how much guacamole can one family consume? We went looking for another option and came up with the old-school idea of stuffing an avocado. We looked a little further, to “The Beautiful Skin Diet” cookbook, for a good-for- you version to carry suppertime into the warm-weather dining season.
Avocado halves stuffed with hummus
The Beautiful Skin Diet was developed by Denver dermatologist Dr. Richard G. Asarch to encourage eating foods that supply nutrients essential for good skin. Recipes for the book were developed by Denver chef Neal Mendel. This dish is rich in vitamins A, C and E.
Ingredients
Hummus:
- 4 cups chick peas, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon garlic
- 1 tablespoon tahini
- Juice from 1/2 lemon
- 1/16 teaspoon cumin
- 1 tablespoon warm water
- Salt and white pepper, to taste
Champagne vinaigrette:
- 1 tablespoon champagne vinegar
- 1 teaspoon Dijon-style mustard
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 teaspoon shallots, minced
- White pepper, to taste
- 3-5 tablespoons canola oil
Salad:
- 2 pieces wheat pita or Ak-Mak crackers
- 1 whole avocado, cut in half, pit removed and peeled
- 2 cups field greens
Directions
Hummus:
Put chick peas, olive oil, tahini, garlic, lemon juice, water and cumin into a food processor. Process until the purée is smooth. Season with salt and pepper.
Vinaigrette:
Combine vinegar, mustard, sugar, salt, shallots and white pepper in a medium bowl. Whisk and let stand for 5 minutes. Whisk again and slowly incorporate the oil, continuing to whisk the entire time. The oil should be totally incorporated and will not break at this point. Check and adjust seasoning. This will keep in the refrigerator, covered, for 5 days. (You may need to whisk again before use.) This recipe can be doubled or tripled.
To serve:
Arrange greens on a plate and top with avocado. Scoop hummus into the avocado. Drizzle with vinaigrette. Grill wheat pita and serve on the side, or use Ak-Mak crackers.
