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QUICK BREAD & DIPS




INGREDIENTS


BREAD WEDGES

1 bag of ready-made pizza dough

All purpose flour for dusting

1 tablespoon olive oil

1 teaspoon + Italian seasoning or mixed dry herbs

1 teaspoon coarse kosher salt

HUMMUS

1/3 cup tahini

2-4 tablespoons cold water

2 tablespoons extra virgin oil

3/4 teaspoon sea salt

2 cloves of garlic

Juice of one lemon

1 can of chickpeas (15 oz)


GUACAMOLE

2 ripe avocados

3 tablespoons cilantro

1/3 onion

Salt and Pepper


DIRECTIONS


Bread

  1. Heat oven to 425 degrees. If you have a pizza stone, place it in the oven to heat with the oven.

  2. Take dough out of the container and place it on a floured surface. Roll out the dough to about 12” disc.

  3. Brush with oil, add salt and dry herbs or Italian seasoning.

  4. Using a pizza peal or a cutting board, slide the bread onto the pizza stone. If you do not have a pizza stone, slide dough onto parchment paper or silpat and place on a cookie sheet and then in the oven.

  5. Bake for 10-15 minutes until dough is bake and has dry surface. Let it cool.


Hummus

  1. Place all ingredients into a blender and blend until smooth.

  2. Pour out into a bowl and season as needed


Guacamole

  1. Cut and scoop out avocado flesh into bowl along with salt and pepper.

  2. Chop cilantro and onion. Add both to bowl.

  3. Using the back of a fork, smash up the avocado and mix the guacamole until desired smoothness.

  4. Adjust seasoning.


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