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by Sarah Steimer

I am not even remotely exaggerating when I say I’ve eaten this guacamole at least once a week for the last two months. This dip has turned guac nonbelievers into believers. So kudos to Bill – he doesn’t know how to make many dishes, but he has mastered his small repertoire.

  • 2 avocados, pitted
  • 1 tomato, seeded and chopped
  • 1-2 cloves of garlic, minced
  • juice from 1/2 lemon or lime
  • 1/2 cup onion, chopped
  • 1 tablespoon jalapeno hot sauce
  • 1 serrano pepper, finely chopped
  • 2 tablespoons red pepper flakes (we probably use way more than this)
  • salt, to taste

Mash the avocados with a fork or potato masher. Mix in the tomato, garlic, lemon juice, onion and red pepper flakes. Add the salt and adjust to taste.

Refrigerate in a well-sealed container if you are not eating it right away. Anything less than well-sealed will cause the avocado to brown.

Serves 6-8? Maybe more? Maybe less? Not sure, Bill and I usually just tackle it between the two of us.

Recipe from: Bill Harris

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by Sarah Steimer

My boyfriend Bill actually made this... there is literally nothing in the world Bill loves more than hummus. Nothing.

  •  1 sweet potato, peeled, chopped and boiled until fork tender
  • 1/2 can (14.5 ounce) garbanzo beans, drained
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 garlic clove
  • 1/2 lemon, juiced
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • dash nutmeg
  • 1 jalapeño, chopped and seeded
  • salt and pepper, to taste

Combine all ingredients, except olive oil, in a food processor. Add the olive oil as you mix, you may need less or you may need more. Drizzle in water as you process until it reaches a consistency you like (Bill likes it chunkier, so we didn’t add too much water).

Recipe adapted from: Spoon Fork Bacon

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