Author Notes
This is one of those easy, no-brainer recipes that’s great to have in your back pocket for an appetizer spread. It’s addictive on its own, with carrot sticks and tortilla chips served alongside. If you’ve got leftovers, don’t despair — it’s great spread onto a turkey sandwich, and even works as a base for Tex-Mexy pasta salad and vegan enchiladas.
Oh, and there’s no cooking required. Just blitz the whole thing in the food processor for a couple minutes, and you’re good to go. —Coco Morante
Ingredients
-
2 4-ounce cans
roasted diced green peppers
-
1
large avocado
-
1
large clove garlic, minced
-
1/3 cup
cilantro leaves, loosely packed
-
5 tablespoons
canola oil
-
2 tablespoons
freshly squeezed lemon juice
-
1 teaspoon
kosher salt
-
1/8 teaspoon
ground cumin
Directions
-
Combine all ingredients in a food processor and process until very smooth, about 2 minutes. Scrape down the sides halfway through if necessary.
See what other Food52ers are saying.