Cinco De Mayo: Avocado Hummus

I am super excited about Cinco de Mayo, since I’m getting into all of these great recipes for the holiday! Also is a great time to celebrate the fresh, flavorful and spicy side of Mexican cooking and Frito-Lay’s Flavor Kitchen Executive Chef Stephen Kalil has some tasty recipes to help bring this to life with simple, all natural ingredients. They are easy to do, and are going to be fab for any party.

Ingredients (Broken up for each part of the recipe):

Avocado Hummus:

2 large avocados (or 3 small)
3 tbs real lemon juice or other lemon juice from concentrate
1 clove garlic crushed
1 ½ tsp kosher salt
4 tsp tahini
4 tsp olive oil
1/4 tsp ground cumin
Pinch of ground coriander (optional)
Pinch of cardamom (optional)

Pumpkin Seeds:

1 cup pumpkin seeds
½ tbs canola oil
½ tsp New Mexican chili powder
¼ tsp kosher salt
Pinch ground black pepper

Instructions:

Avocado Hummus:
Place all ingredients in a food processor and blend until smooth. Spread the Avocado Hummus into a serving dish. Sprinkle evenly with pumpkin seeds and chopped cilantro. Squeeze one or two lime wedges over the top and garnish with additional lime wedges. Serve with Tostitos Artisan Recipes Roasted Garlic and Black Bean tortilla chips.

Pumpkin Seeds:
In a large sauté pan, heat the canola oil over medium heat for 2-3 minutes, add the seeds and spices, toast for 4-5 minutes allowing the chili and spices to adhere to the seeds. Cool the seeds on a sheet tray. Coarsely chop.