I made this Martha Stewart dip for my parents’ 40th wedding anniversary party and it was a lovely and cool addition to the nibblies section. It’s also got all the best parts of guacamole and of hummus without the extra effort of the hummus and the non-storability of the guacamole as separate entities. I made quite a few Martha Stewart recipes for this party, as Ms. Martha sure knows how to throw a shindig. It goes well with tortilla chips or any flatbread and lasts a couple days wrapped up in the fridge.
Start by thoroughly washing a large bunch of cilantro. And by washing I mean fill your sink with a few inches of water, plop the bunch in, and swish the stalks around with more water pounding down on top.
Because cilantro is filthy. This is the sink after I pulled it out, shook it off, and towel dried it. Chop the leaves off and shove them into the bowl of your food processor.
Halve as well two to three ripe avocados (the original recipe called for only one but that didn’t seem like enough). Chuck those in the food processor as well.
Then drain a 15oz can of chick peas and rinse them well. Pour those into the food processor too. I also added in one of my pucks of roasted garlic purée.
Start the machine running and chopping all your dippy goodness up. While it’s going, drizzle in some olive oil and some water until it’s the smooth consistency that you like. A couple tablespoons of each should suffice. Tip in a tablespoon or two of fresh lemon juice too.
Season it to taste with salt and pepper and serve with lemon wedges and all sorts of scoopable tortilla chips and flatbreads.