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Gluten-free vegan basics | Best-ever guacamole and hummus

Know anyone who doesn’t like guacamole? Didn’t think so. What about hummus? Yep, didn’t think so either. They are the king and queen of dip land.

Both being extremely fast and easy to make, it’s no wonder people buy pre-made tubs from the shops. But, last week I needed avocado for Mexican night and, with no ripe avocados at home, I had no choice but to look at alternatives, and that meant a visit to the dip section of my local supermarket. I was in despair, almost all of the options contained cream cheese or yoghurt. The whole point of guacamole is the fact that it is an avocado-based dip, not a dairy-based dip. In fact, it shouldn’t even contain dairy. Anyway, I digress. Did you know the easiest way to make guac is on a flat plate and mixed with a fork? Neither did I until recently and let me tell you, it levelled-up my guac game. Not too lumpy, and not too smooth. The guac was just right.

Now, are you ready to find out the secret to great hummus? I’m a big fan of sumac and am constantly thinking of all the things I can do with it. One day I sprinkled it on top of hummus and from then on, we all lived happily ever after.

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Guacamole

2 avocadoes
6 baby tomatoes
1 lime, juiced
1/2 red onion, finely sliced
Pinch of salt

Add all the ingredients to a large flat plate and mash it together with a fork until combined. Adjust ingredients to taste, otherwise refrigerate until ready to eat.

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Hummus

2 cans chickpeas, drained
1/3 C olive oil
1 1/2 lemon, juiced
1 tbsp tahini
Pinch of garlic powder
Pinch of salt
Sumac and olive oil, to serve

Blend all ingredients on high until smooth. You may need to scrape down the sides of the bowl one or two times.

Adjust ingredients to taste blend for a few seconds longer if necessary and plate. Drizzle with olive oil and pinch of sumac.

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