Alligator Pear

Avocado Hummus

Yes it is hummus, yes it looks like guacamole.

1 large ripe avocado

1 15½oz can chickpeas, rinsed, drained

cup tahini, well mixed

¼ cup plus 1 Tbsp fresh lime juice

1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board

¼ tsp salt, more or less to taste

1 tsp black pepper, more or less to taste

¼ teaspoon ground cumin

1 cup cilantro leaves with tender stems

2 Tbsps. olive oil, plus more for drizzling if desired

Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and 1 cup cilantro in a food processor until smooth, about 1 minute. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season more, if needed.  Serve with pita chips and enjoy!

Recipe adapted from


Avocado Chocolate Pudding

4 very ripe Hass avocados 

¼ cup plus 3 Tbsps. chocolate almond milk, at room temperature

3 to 5 Tbsps. unsweetened cocoa powder

2 tsps. vanilla bean paste

¼ tsp fine salt

2 - 3oz dark or bittersweet chocolate 

¼ cup raw honey 

Cut each avocado in half with a sharp paring knife, avoid large pit. Separate avocado halves, and using a spoon, remove pit. Scrape off any avocado flesh that may be stuck on pit, and place it in bowl of a food processor or a blender.  Discard any stringy bits and very dark patches. Watch out for the small hard tip at the stem end, which often comes out easily in ripe avocados and isn't edible. Add milk, cocoa powder, vanilla, and salt to food processor. Cover and process until fully combined and avocado is smooth, 30 to 45 seconds.  Set aside in processor with cover on while melting chocolate.  Melt chocolate in a double boiler or a chocolate melting pot.  Add your chosen sweetener to melted chocolate and stir until completely smooth and fully combined, about 1 minute. It will begin to thicken as you stir.  Uncover processor. Quickly add melted chocolate mixture to avocado mixture, scraping bowl with a soft silicone spatula to get every drop.  Cover processor or blender and blend until fully combined, 45 to 50 seconds. Uncover and scrape down sides of bowl. Cover and process or blend again for 1 minute more. Taste and add more sweetener as needed.  If you want a thicker pudding, add 1 banana or coconut butter 1 tablespoon at a time and blend well after each addition.  If you want it thinner add more chocolate milk and blend well.  Transfer pudding to a large bowl or into smaller individual containers.  Cover and chill for at least 30 minutes.  

Recipe adapted from


Avocado Boats

7 avocados

16oz crab meat 

16oz tiny shrimp-if you can’t find, use what shrimp you can find just chop into smaller pieces

½ cup mayonnaise

1-2 tsps Old Bay seasoning, more or less to taste

½ cup green onion, chopped

Salt and pepper to taste

Take any large pieces of crab or shrimp and flake it or chop it to make it smaller.  Then place pieces in a medium bowl.  Take 2 avocados and cut open and remove pit and then scoop out flesh.  Using a fork, smash avocado and add to bowl. Add green onion.  Add mayo and seasoning and mix well.  If you feel it’s not sticking together well, add more mayo.  Taste and adjust seasoning as desired.  Cover and refrigerate for an hour for flavors to meld.  When ready to eat, cut the remaining avocados in half and remove pit.   Spoon seafood salad into hole in avocado.  I like mine cold, but if you prefer heating it preheat the oven to 425°F and bake for 8-10 minutes. Yum!


Eggs Benedict with Avocado Sauce

2 medium ripe avocado, peeled and cubed

½ cup water

½ cup sour cream

2 Tbsps. ranch salad dressing mix

2 Tbsps. lime juice

1 garlic clove, chopped

¼ teaspoon salt

½ tsp pepper

6 slices bread, toasted

12 slices deli turkey

6 slices Pepper Jack cheese or other cheese of your choosing

2 tsps. white vinegar

6 large eggs

Preheat oven to 425°. Place first 8 ingredients in a blender.  Cover and process until smooth.  Taste and adjust seasoning as desired and blend again if necessary.  Place toast on a baking sheet. Top each with two slices turkey and one slice of cheese. Bake until cheese is melted, 6-8 minutes.  Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides and add vinegar. Bring to a boil.  Adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl. Holding bowl close to surface of water, slip eggs into pan.  Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve immediately with turkey and cheese toasts and top with avocado mixture.

Recipe adapted from


Mexican Shrimp and Avocado Salad

1lb shelled and deveined, cooked shrimp

2 romaine hearts, coarsely shredded

2 cups cherry tomatoes, halved

1 red onion, sliced or diced per your taste

2 Hass avocado, diced

4oz tortilla strips (about 4 cups)

2 Tbsps. sour cream

2 Tbsps. mayonnaise

2 Tbsps. fresh lime juice

Pepper to taste

Rinse and drain shrimp and pat dry.  Transfer shrimp to a large bowl. Add romaine, tomatoes, onion, avocado and tortilla strips.  In a small bowl, whisk sour cream with mayonnaise, lime juice and season with pepper. Pour dressing over salad and gently toss to coat. Serve immediately.


Recipe adapted from