Now that the Southern husband and I are well into our Friday Night Lights experiment, I'm starting to get a little more adventurous with the whole appetizer thing. And this particular recipe is based on my general theory of if I like one thing, and I like another thing, combining those two might turn into true love. (Hey, it worked for Reeses Peanut Butter Cups and if it's good enough for peanut butter and chocolate, it's good enough for me.)
Anyone, here's the deal on this one. Either whip up or buy a batch of your favorite hummus. Either whip up or buy a batch of your favorite guacamole. (I am in the "whip up" camp on both of these, and if you are looking for the world's fastest and best hummus recipe, look no further and click here.)
Now find a serving bowl and spread the hummus on the bottom. Scatter some shredded cheddar cheese and chopped scallions on top. Spread the guac over all this. More cheddar, more scallions and some chopped tomatoes. A little chili powder, and you are done!
A few notes about this one:
1. I found the recipe on the Cabot Cheese site and this gives me another chance to say, Cabot Cheese? You rock!!
2. The original recipe had the guac on the bottom and the hummus on the top, but I am ornery and switched them around. You do what feels right to you.
3. I used blue corn tortilla chips with this just for the sheer drama of it all, but celery, pita chips, cucumber rounds and your finger will all make lovely scoops for this.
Anyone, here's the deal on this one. Either whip up or buy a batch of your favorite hummus. Either whip up or buy a batch of your favorite guacamole. (I am in the "whip up" camp on both of these, and if you are looking for the world's fastest and best hummus recipe, look no further and click here.)
Now find a serving bowl and spread the hummus on the bottom. Scatter some shredded cheddar cheese and chopped scallions on top. Spread the guac over all this. More cheddar, more scallions and some chopped tomatoes. A little chili powder, and you are done!
A few notes about this one:
1. I found the recipe on the Cabot Cheese site and this gives me another chance to say, Cabot Cheese? You rock!!
2. The original recipe had the guac on the bottom and the hummus on the top, but I am ornery and switched them around. You do what feels right to you.
3. I used blue corn tortilla chips with this just for the sheer drama of it all, but celery, pita chips, cucumber rounds and your finger will all make lovely scoops for this.
I think that's all there is to say about this one!
Guaca-Hummus, adapted from the Cabot Cheese recipe
2 cups guacamole
8 ounces Cabot Extra Sharp Cheddar, divided
4 green onions, thinly sliced, divided
2 cups hummus
1/4 cup diced tomato or red pepper, whichever you prefer
Mild or hot chili powder
1. In medium glass bowl or 7-by-11-inch glass baking dish, spread guacamole in even layer. Scatter with half of grated cheese and half of scallions.
2. Next spread hummus in even layer, followed by remaining cheese and scallions.
3. Sprinkle with tomatoes or red peppers and dust with chili powder. Serve with tortilla chips, veggies, etc.
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