Avocado halves stuffed with hummus

[ButterSticks]

Ingredients

Hummus:

* 4 cups chick peas, drained and rinsed
* 3 tablespoons olive oil
* 1 teaspoon garlic
* 1 tablespoon tahini
* Juice from 1/2 lemon
* 1/16 teaspoon cumin
* 1 tablespoon warm water
* Salt and white pepper, to taste

Champagne vinaigrette:

* 1 tablespoon champagne vinegar
* 1 teaspoon Dijon-style mustard
* 2 teaspoons brown sugar
* 1 teaspoon salt
* 1 teaspoon shallots, minced
* White pepper, to taste
* 3-5 tablespoons canola oil

Salad:

* 2 pieces wheat pita or Ak-Mak crackers
* 1 whole avocado, cut in half, pit removed and peeled
* 2 cups field greens

Directions

Hummus:

Put chick peas, olive oil, tahini, garlic, lemon juice,

water and cumin into a food processor. Process until the

purée is smooth. Season with salt and pepper.

Vinaigrette:

Combine vinegar, mustard, sugar, salt, shallots and white

pepper in a medium bowl. Whisk and let stand for 5

minutes. Whisk again and slowly incorporate the oil,

continuing to whisk the entire time. The oil should be

totally incorporated and will not break at this point.

Check and adjust seasoning. This will keep in the

refrigerator, covered, for 5 days. (You may need to whisk

again before use.) This recipe can be doubled or tripled.

To serve:

Arrange greens on a plate and top with avocado. Scoop

hummus into the avocado. Drizzle with vinaigrette. Grill

wheat pita and serve on the side, or use Ak-Mak crackers.