By Robyn and Doug Kalajian
FLArmenians Cuisine Contributors
There’s no better gift to give (or receive) than fruit that is home-grown. Doug and I were the fortunate recipients of just that kind of gift, complements of our guests, Onnik and Araksi Dinkjian. (Gifts are not a requirement when visiting the Kalajian home, however, they are graciously received, and shared when appropriate.)
What gift was bestowed upon us? A bag filled with Florida avocados! Florida’s landscape yields a bounty of flora and home-grown produce, and the Dinkjians are blessed with a lovely, fruit-producing avocado tree just steps away from their back door.
Some communities, such as the one in which Doug and I live, forbid any fruit-bearing trees on one’s property. (We should have read the fine print in the community documents before buying our house!) Our previous home’s back yard was lush with 2 avocado trees, plus mango, grapefruit, orange, and Ponderosa lemon trees. How we miss them all!
We are comforted in the fact that we live in the agricultural reserve area of our county, where there are numerous local fruit and vegetable markets, and u-pick-it farms.
Back to the avocados …
After using most of the avocados in salads, on sandwiches, and mashed into guacamole, I decided to try it in something better associated with The Armenian Kitchen’s repertoire … hummus. It turned out to be a colorful, tasty variation on a familiar theme.
Give it a try!
- 1- 8 oz. can garbanzo beans (chick peas), drained and rinsed
- 3 Tbsp. tahini (sesame seed paste)
- 3 Tbsp. fresh lime juice
- 2 tsp. lime zest
- 1 medium garlic clove, crushed
- ¼ cup cilantro leaves, coarsely chopped
- 1 Tbsp. extra virgin Olive Oil
- 1 medium ripe avocado, cut into chunks
- Salt to taste
- Add all ingredients to a food processor and purée until smooth. Add salt to suit your taste. If the mixture seems too thick, stir in a little water until the desired consistency is reached.
- Place hummus mixture in a bowl. Press plastic wrap directly on the surface of the hummus to keep air out. This helps to prevent browning.
- Store in refrigerator until ready to serve.
- Serve with vegetable dippers, pita bread triangles, pita chips or homemade whole wheat crackers.
Robyn Kalajian is a retired culinary teacher and Chief Cook at www.TheArmenianKitchen.com. Douglas Kalajian is a retired editor/journalist and Sous Chef at www.TheArmenianKitchen.com.