guacamole with basil and shallots

I've been on a quest to find the best guacamole recipe since our trip to Mexico a month ago. For some reason, nothing I attempted had quite enough flavor. Little did I know, the answer was right under my nose (and in my pantry) all along - shallots! I love cooking with shallots. They have a taste somewhere in between onions and garlic and I find them to have a slight peppery note. The basil is also lends nice freshness to the guac. I also added some chopped tomatoes.

Though not a traditional guacamole, it definitely provides a welcome twist. My search is finally over!

Source: Bon Appétit via Epicurious.com

Guacamole with Basil and Shallots
Serves eight

Ingredients
6 medium avocados, halved, pitted, peeled, diced
3 tablespoons fresh lemon juice
1/2 cup chopped fresh basil plus leaves for garnish
1/2 cup finely chopped shallots
Ciabatta bread slices, toasted
Assorted crudités (such as mini bell peppers, celery, fennel, sugar snap peas, and carrots)

Instructions
Place avocados in large bowl; add lemon juice. Using fork or potato masher, crush avocados coarsely. Mix in 1/2 cup chopped basil and shallots. Season to taste with salt and pepper. DO AHEAD: Can be made 1 hour ahead. Cover and chill.
Transfer guacamole to serving bowl. Garnish with basil leaves. Place on platter. Arrange toasts and crudités around bowl.

spicy chickpeas

I think Zooey Deschanel is pretty freaking cool to begin with. So I was pretty excited when I found this recipe on Epicurious and realized it was actually hers.

Not only did I love these (how can I not having been raised on hummus?), but Freddy liked them too! They make a fantastic good-for-you snack. I also attempted a deconstructed hummus version - with sesame oil, garlic powder, paprika, and a squeeze of lemon juice, but the spicy version is way more addicting. Enjoy!

Source: Self via Epicurious.com

Spicy Chickpeas
Yield: 1 cup

Ingredients
1 can (15.5 ounces) chickpeas, rinsed and drained
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground cumin

Instructions
Heat oven to 350°F. Toss together all ingredients in a bowl. Pour onto a baking sheet lined with aluminum foil. Bake until crunchy, about 45 minutes; check on them frequently. Eat as a snack or sprinkled on a salad.