a little of each

A family's cookbook

Baja Dip December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 12:10 pm
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You can use store-bought hummus or easily, and much more inexpensively, make your own with the Garlic Hummus recipe.  I’ve also used a peach-tomato salsa in this layered dip, and it was wonderful.

From “The Dinner Doctor.”


  • 1 cup hummus
  • 1 cup ripe avocado, cubed
  • 1 Tbl fresh lime juice
  • ½ cup chunky tomato salsa
  • ½ sour cream
  • 2 Tbl fresh cilantro, chopped


Using a rubber spatula, spread the hummus over the bottom of a 1-quart glass or ceramic bowl. Layer the avocado cubes on top and sprinkle the lime juice all over. Top with layers of the salsa, then sour cream and the cilantro. Serve with tortilla chips.

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Garlic Hummus

Filed under: Appetizers — alittlemoreofeach @ 12:10 pm
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Great Northern Beans also work well if you don’t want to use the chickpeas.

From “The Dinner Doctor.”


  • 2 cloves garlic, peeled
  • 1 (15 oz) can chickpeas
  • 1 – 2 Tbl olive oil
  • salt and pepper


Place the garlic in a food processor and pulse quickly 7 or 8 times until pureed.

Add the chickpeas, 1 Tbl of the olive oil. Process until pureed, about 30 seconds. Season with salt and pepper and more olive oil if the puree is too dry.

Using a rubber spatula, transfer the hummus to a serving bowl. Serve with crackers, pita chips, and veggies.


Add 1 cup roasted red peppers, cut into strips, with the garlic and 1 tsp curry powder with the chickpeas.

Add ½ cup sun-dried tomatoes, snipped into small pieces, with the garlic and 1 Tbl lemon juice with the chickpeas.

Add 2 Tbl lemon juice and 1 Tbl dill with the chickpeas.

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