Homemade Hummus and Guacamole
Peel and finely chop the onion. Rinse chile peppers, slit lengthwise, remove seeds and dice into tiny pieces.
Blanch, peel and quarter the tomatoes, core and cut into cubes. Peel the avocados, cut in half lengthwise, remove the pit and scoop out the flesh from the peel. Halve and squeeze the lime. Rinse and shake dry the cilantro and finely chop the leaves. With a fork, mash the avocados with the juice and cilantro and mix, then stir in tomato, onion and chile peppers. Season with salt and pepper.
Serve guacamole with chips.
Soak the chickpeas overnight. Drain. Leave in a pot with water, covered, and let simmer for about 40 minutes.
Drain the chickpeas through a colander and rinse under cold water. Purée. Peel garlic cloves and crush finely with salt. Add this to the chickpeas and mix with the tahini paste, lemon juice and cumin. Salt to taste and lit chill, covered, for about 30 minutes.
To serve: drizzle the hummus with olive oil and serve with fresh pita bread. Serve alongside the guacamole with chips.