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Avalon is no more, but this is for those who liked to sit on the terrace and nosh over margaritas.
· 6 soft, ripe avocados (but not overripe)
· Salt and pepper to taste
· 3 cloves garlic
· 1/4 cup tahini
· Juice from 2 lemons
· 1/4 cup olive oil
· 1 ripe tomato, diced
Cut, seed and scrape the pulp from avocados. Sprinkle pulp with salt and pepper. Place garlic, tahini, lemon juice and olive oil in food processor and purée. While processor is running, slowly add the avocado. Purée mixture until smooth. Stop processor and taste. Season hummus with salt and pepper if necessary. Place hummus in a party bowl, sprinkle with chopped tomato and drizzle with a bit of olive oil. Serve with chips or pita triangles. Makes a scant quart; ingredients can be multiplied for larger serving.
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