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It’s hummus, it’s guacamole, it’s … hummamole

Hummus + Guacamole = Hummamole

The smooth texture and earthy vegetable flavor makes this mash-up great as a dip or spread, and versatile as an ingredient in other dishes.

The oldest daughter likes guac but not hummus. The mother-in-law likes hummus but not guac. I put a bowl of this between the two of them, turned around to get a drink, and when I turned back it was gone. I guess that’s a success.

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How To Make Pineapple & Black Bean Salsa

Pineapple & Black Bean Salsa

It might surprise you to learn that the salsa most North Americans are familiar with is nothing like what most Latin Americans eat. (If that actually surprises you, you probably think General Tso’s Chicken is an authentic Chinese recipe.)

Once you get past the idea that salsa has to be in any way “authentic” you’re free to try some really interesting variations on the theme. This one was inspired by a request from DaisyDee after I made the pineapple fried in coconut oil.

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How To Make Fried Pineapple Ice-cream Topping

Fried Pineapple Ice-cream Topping

Sure, you can open a can of crushed pineapple. Better, you can chop up a fresh one. But to really go over the top, fry it in coconut oil.

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How To Make Cream Cheese Pumkin Roll

Cream Cheese Pumpkin Roll

People usually only think about pumpkin in the fall, but it’s available in cans year-round and makes for an interesting change of pace. This jelly roll-style recipe with cream cheese filling goes great for brunch.

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How To Make Chocolate Sauce

Chocolate Sauce

Ask your parents (or grandparents) about the ice-cream shops they went to when they were teenagers. The toppings didn’t all come out of pump cans, they were made right there from the same ingredients you would use: cocoa powder, sugar, milk, vanilla. This recipe will bring them back to their youth, and make you nostalgic for a time you never knew.

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