Hummus and Guacamole with Bread

Ingredients

• 1 small red onion
• 2 fresh green chili peppers
• 2 ripe avocados
• 2 Tomatoes
• 2 limes
• 0.5 bunch of fresh cilantro
• Salt
• black pepper (freshly ground)
• 350 g chickpeas
• 3 Garlic cloves
• 2 lemons (juice)
• 0.25 tsp cumin
• 150 g tahini (sesame paste)
• 4 tbsp olive oil
• pita bread

Instructions

1. 1.

   Peel the onion and finely chop it. Wash the chili peppers, slit them lengthwise, remove seeds, and dice very small.

2. 2.

   Blanch the tomatoes, peel, quarter, seed, and cube them. Peel the avocados, cut them in half lengthwise, remove the pit, and loosen the flesh from the skin. Halve the limes and squeeze out the juice. Wash the cilantro, shake dry, and finely chop the leaves. Mash the avocado with lime juice and cilantro using a fork, then mix in tomatoes, onion, and chili pieces. Season with salt and pepper.

3. 3.

   Soak chickpeas overnight, then drain and simmer them in a pot covered with water for about 40 minutes. (Alternatively canned chickpeas can be used, skipping soaking and cooking).

4. 4.

   Drain the chickpeas into a colander and rinse under cold water. Puree with an immersion blender. Peel garlic cloves and grate finely with salt. Add to the chickpeas and mix with tahini, lemon juice, cumin; season with salt and refrigerate covered for 30 minutes.

5. 5.

   Serve by arranging guacamole and hummus on a plate, drizzle hummus with olive oil, and serve with fresh pita bread.