My husband loves telling people that his wife plays fantasy football, but he doesn’t. Secretly, I think he enjoys it.
While I certainly enjoy watching the game (especially if the Ravens are playing!), I think my favorite part of watching football is the snacks. Even if you’re not a big football fan, I think you can probably relate.
When it comes to snacking, guacamole is at the top of my list. I could eat it every day. I wish I were joking. Last year, I shared my go-to recipe for guacamole with you… And, it’s still my favorite. I make it a bit more often than I’d like to admit!
This year, though, I’m mixing it up a bit with a new recipe for guacamole dip. It features my favorite guacamole layered with a chipotle hummus and fresh tomatoes. It’s some serious game day party food. And, it’s a pretty healthy snack, too!
Avocados from Mexico Recipe Contest!
Another thing I love about football is a bit of friendly competition. I really started to love watching Ravens football because my brother is a bit Steelers fan… Nothing like a bit of family rivalry to catch my attention!
So, in the spirit of friendly competition, I have to tell you about the Avocados from Mexico Guac Off Recipe Contest! It’s a fun way to share your favorite recipe for game day guacamole and enter to win some fun prizes (and bragging rights if your guac is selected as a winner!).
All you have to do is check out Avocados from Mexico on Facebook, and submit your recipe. Then, you’ll be entered to win. Three lucky winners will win an iPad 2 and an autographed cookbook from Celebrity Chef Roberto Santibañez. Seven runners up will win a $200 grocery card and the autographed cookbook. And, in addition, ten separate entries will be selected to win a $100 gift card just for entering the contest.
I entered my layered hummus and guacamole dip… And, I challenge you to beat me. Trash talking is optional!
Layered Chipotle Hummus and Guacamole Dip
(Serves 8 – 10)
- 15 ounce can garbanzo beans, rinsed and drained
- 1 chipotle pepper in adobo sauce
- 1 tablespoon adobo sauce (from canned chipotle peppers)
- 1 tablespoon tahini
- 3 – 4 tablespoons extra virgin olive oil
- 4 ripe avocados
- 1 lime
- 1/4 teaspoon Kosher salt
- 1/4 medium red onion, minced
- Handful cilantro, chopped
- 1 cup cherry tomatoes, quartered
Begin by preparing the hummus layer of the dip. Combine the garbanzo beans, chipotle pepper, adobo sauce, and tahini in a small food processor. Pulse to chop and combine the ingredients.
Gradually, add in the olive oil, pulsing until the mixture becomes smooth and can be spread easily. Transfer the mixture to a serving dish (a 9-inch pie plate or medium rectangular baking dish both work well). Spread the hummus in an even layer in the bottom of the dish.
To make the guacamole, remove the pits and scoop the flesh of the avocados into a mixing bowl. Squeeze the juice from the lime over the avocados and sprinkle with salt. Use a potato masher (or a fork) to mash the avocados and incorporate the lime juice and salt. Add in the minced red onion and chopped cilantro, and stir to incorporate into the guacamole.
Spread the guacamole in an even layer on top of the hummus in the serving dish. Sprinkle with the chopped cherry tomatoes, and serve with your favorite tortilla chips!