This past weekend I had a fabulous opportunity to help cater an event for Africa Yoga Project, a charity organization that’s goal is to create empowerment and change by providing yoga teacher training in the slums of Africa. Two awesome girls from my studio are headed to Kenya this July as part of AYP’s Seva Sefari program to help build a new classroom for the local kids there, and last night’s event was a fundraiser to help make their trip possible. It totally rocked and we raised about $2,500! Talk about awesome. Africa Yoga Project is an organization very near and dear to my heart, and I was thrilled to be a part of it.
Many of the guests on Saturday night were vegan, so I wanted to prepare a simple vegan appetizer that could feed a crowd and stand up to all the wine that was flowing (a big thanks to Garagiste Winery that donated a portion of it’s sales during the event to AYP).
After going back and forth with a few different ideas, I decided to go with these little spicy guacamole hummus toasts. I adapted the recipe for the guacamole hummus from Two Peas and Their Pod, and it turned out fabulous!
Let me just tell you, you need a LOT of chickpeas and avocados to serve seventy five people…
But, like usual, I made way too much food and now will be eating guacamole hummus for the next three weeks….or the rest of my life.
Everyone seemed to love them and they were the perfect little finger food to go with a glass of white wine. I loved playing the role as caterer, but quickly discovered that my house is not conducive for mass food production…at all. I’ll probably be finding random specks of cilantro places until the day I move.
I know there are a million and one variations of guacamole hummus on the internets, but it was my first time making and trying it. I loved it! You could taste the chickpeas but they weren’t overwhelming. It’s a great high protein variation of regular ol’ guacamole and would be great with chips and margaritas as well.
But what’s not great with margaritas?
Spicy Guacamole Hummus Party Toasts
recipe adapted from Two Peas and Their Pod
serves about 6
2 15-oz can chickpeas, drained and rinsed
4 large, very ripe avocados
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp ground cumin
1/4 cup minced fresh cilantro
juice of 4 limes
sea salt to taste
little appetizer toasts for serving (I used Musso’s Brand)
Mash chickpeas with a potato masher or lightly pulse in a high-speed blender or food processor. You want the chickpeas to be mashed, but still have some chunky whole bits in there too for texture.
Place mashed chickpeas in a large bowl and top with avocados, lime juice, cilantro and spices. Mix together until combined and season with salt and additional cayenne pepper to taste.
Place a dollop of guacamole hummus on toasts and top with a little bit of additional minced cilantro. Serve immediately.