Hummus-Guacamole Dip with Chorizo, Feta, and Mint

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35min

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Hummus-guacamole dip with chorizo, feta, and mint, served with nachos for a festive treat. A delicious combination!

Hummus-guacamole dip with chorizo, feta, and mint, served with nachos for a festive treat. A delicious combination!
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Ingredients

What do you need?

Quantity: 4P

Hummus:
500 g cooked chickpeas, rinsed
Juice of 2 lemons
2 tbsp tahini
1 clove garlic
1 tsp salt
4 tbsp soft olive oil
4 ice cubes

Guacamole:
2 ripe avocados
2 tbsp olive oil
1 tsp chili powder
Juice of 1 lime
1 tsp salt

Other:
1 bunch flat-leaf parsley
300 g fresh chorizo sausage
1 bag of nachos of your choice
100 g feta
Fresh mint, finely chopped

Hummus:
500 g cooked chickpeas, rinsed
Juice of 2 lemons
2 tbsp tahini
1 clove garlic
1 tsp salt
4 tbsp soft olive oil
4 ice cubes

Guacamole:
2 ripe avocados
2 tbsp olive oil
1 tsp chili powder
Juice of 1 lime
1 tsp salt

Other:
1 bunch flat-leaf parsley
300 g fresh chorizo sausage
1 bag of nachos of your choice
100 g feta
Fresh mint, finely chopped
Preparation method

How do you make this?

Make the Hummus: Place the chickpeas, garlic, and salt in a food processor and blend for at least 5 minutes. Scrape down the sides as needed. Add the remaining ingredients and blend further until light and smooth. Spread the hummus on a deep plate, smoothing it along the edges and leaving space in the middle for the guacamole.

Make the Guacamole: Put all the ingredients for the guacamole in the food processor and blend until smooth. Spoon the guacamole into the center of the plate with hummus.

Remove the casing from the chorizo sausage and fry the sausage until crispy in a little olive oil. Spoon the fried chorizo onto the plate with the hummus and guacamole.

Finishing: Crumble the feta over the dip and sprinkle the finely chopped mint on top. Serve the nachos alongside and enjoy!

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.