This is an avocado dip made with a worth-fifteen-points-if-you-buzz-here Fuerte avocado (as opposed to the more common, ten-point Hass variety) and chickpeas. I hesitate to call it hummus--no tahini--or guacamole--no cilantro or onion or tomato--so perhaps guacammus? That sounds like some obscure holiday, though. Merry Guacammus! Good tidings to you on Guacammus! Chag Guacammus sameach!
Whatever it is, it tastes really good spread on crusty whole-wheat bread (Jim Lahey, I love you) and topped with chopped tomato and cucumber tossed in a light, vinegary za'atar dressing. This is made eminently evident by the fact that I was too gluttonous in the face of a plateful of it to take a photo before chowing down. Neg five.
Guacammus
1 medium-sized avocado
10 to 12 ounces chickpeas
juice and zest of 1 lime
1/4 cup chopped scallions
1 Thai chili pepper, diced
1 tsp rice wine vinegar
2 tsp sesame oil
cumin, salt, and pepper to taste
Puree all the ingredients except for the scallions. Mix those in at the end.
eh, hummus means the chickpeas, though Ana Sortun's avocado hummus calls for tahini but no chickpeas (it's also fantastic).
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