Hands-on cooking class

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Avocado Hummus with Olive Oil and Cilantro

Whirl this hummus up for your next get together, It works for football tailgating, Halloween Open House and week end dinner parties. 


Avocado Hummus

1 (15 oz.) can chick peas, well drained

2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)

3 Tbsp. olive oil, plus more for serving if desired

1 ½ Tbsp. tahini

3 Tbsp. fresh lime juice

1 clove garlic, peeled

Salt and freshly ground black pepper

1/8 tsp. cumin

1 - 2 Tbsp. finely chopped cilantro leaves, for topping

Red pepper flakes, for topping


Pulse chickpeas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp. pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.

Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. Serve with pita chips or tortilla chips.