1 ½ cups roasted garlic hummus
2 cups chopped red onions
2 Tbsp fresh lime juice
1 Tbsp chopped fresh cilantro
2 ½ tsp salt
1 cup sour cream
2 cups chopped cherry tomatoes (red or multi-colored)
Arugula guacamole layer:
3 large, ripe Avocados from Mexico, halved, pitted.
½ cup Frontera Tomatillo Salsa or bottled tomatillo salsa.
1 generous cup fresh arugula or spinach leaves, finely chopped.
½ cup crumbled crisply-cooked thick sliced or applewood-smoked bacon (5 slices, cooked).
¼ cup finely crumbled or shredded Mexican queso añejo or Romano cheese.

Great to enjoy at home and also travels well to any party! A layer of hummus and arugula guacamole adds to the deliciousness of this old-time favorite made new.

From the Kitchen of Rick Bayless

Hummus Layer. Use a 9-inch by 7-inch by 2 ½-inch (11 cup) rectangular baking dish. Spread the hummus evenly over the bottom of the dish. Red onion layer. Put the onions into a colander or strainer and rinse well under cool water. Shake dry and put into a small bowl. Stir in 1 Tbsp of the lime juice, cilantro and ¼ tsp of the salt. Arrange in a single layer over the hummus in the dish. Sour cream layer. Mix the sour cream with ¼ tsp salt. Spread in a layer over the onions. Tomato layer. Pat the tomatoes dry and mix with 1 tsp salt. Arrange tomatoes over sour cream. Guacamole layer. Scoop the avocado pulp out into a medium-size bowl. Coarsely mash with a fork. Stir in salsa, arugula, remaining 1 Tbsp lime juice and about 1 tsp salt. Gently spread the arugula guacamole over the tomatoes. Sprinkle with bacon and cheese. Refrigerate up to 2 hours before serving. Serve with thick tortilla chips, sliced jícama or sliced cucumbers.

Serves 8 to 10

Submitted by: Avocados from Mexico