Disclaimer: This post is sponsored by Latina Bloggers Connect and Avocados From Mexico. My opinions are 100% my own.

I had never had guacahummus till a few days ago at a wonderful live party hosted by Maura and Latina Bloggers Connect for Avocados from Mexico.  It is wonderfully addicting and so easy to indulge in the whole bowl, which is what I would have been doing if I wasn’t in a party situation where we are taught to share.  Instead I waited patiently and acted civilized until it was my turn again to dip away.  I’m sure you already know how much I love avocados from reading this blog but this was a new dish I had never tasted so I had to remain calm.

Meanwhile Maura made other delicious treats for us to snack on Mango guacamole, green chile avocado queso served with tortillas, and avocado paletas, all of which were superb.  I was just thankful to be able to attend a fun fiesta surrounded by some of my favorite blogging ladies.  We noshed on our avocado delights and gulped down the delicious aguas Maura prepared.  At the end of the day I told my friends ANYTIME they want to invite me to a party to eat avocados from Mexico, feel more than welcomed. Here is the recipe from Maura (her blog is called The Other Side Of The Tortilla) for her most delicious guacahummus.  If you make it, make sure to invite me over.

Ingredients for GuacaHummus:

• 1 cup hummus
• 1 medium Hass avocado
• juice of one lime

Directions:

1. In a food processor, blend 1 cup of hummus with 1 medium Hass avocado and the juice of one lime. Use a spatula to scrape all the guacahummus out of the bowl into a serving dish.

2. Serve with hearty tortilla chips.

Recipe by Maura Wall Hernandez from The Other Side of The Tortilla

Ericka and I eating Maura’s avocado paletas at such a speed.  Mine was nearly gone when this photo was snapped.  Just a testament to how good they are! Click here for the recipe.

If now I’ve tempted you with visions of avocado love and you need more…. here are a couple of my own recipes to make:

Avocado Bruschetta                                            Grilled Corn Queso Fresco Avocado Salad

Baked Artichoke Avocado Dip                           Shrimp Avocado Ceviche

Chicken Enchiladas in a Avocado Sauce           Guacamole and Flour Tortilla Strips

Disclaimer: This post is sponsored by Latina Bloggers Connect and Avocados From Mexico. My opinions are 100% my own.

Thank you Sprint and Latina Bloggers Connect for sending me to Blogalicous and for the AWESOME phone!

Do you ever wake up inspired?  Just itching to expand?  Wanting to get yourself in the kitchen, experiment and get dirty?  I was having one of those days.  It usually comes when I want something sweet.  The air was perfect, the sun was shining through the window, I was playing my favorite music, completely focused on the tart at hand with good vibes all around me.  I had all the ingredients in the house for a fig tart and I was making it happen.  I could hear my phone making a faint sound from the other room, and something told me to check it.  I wiped my hands down and scrolled through my phone.  It was an email from Latina Bloggers Connect sending me the AWESOME news that Sprint had chosen me as one of the ambassadors for a sponsorship to Blogalicious in VEGAS!  Jumping up and down, excited and acting like a clown,  I ran back to the kitchen popped my pistachio cream fig tart in the oven and waited for it to be ready.  I hit the jackpot twice, not only was I going to Blogalicious, I was going to have my fig tart to celebrate too.  (In Oprah voice) Thank You Sprint!

Ingredients for Pistachio Cream Fig Tart:

1 – 17.3 ounce package of Pepperidge Farm Puff Pastry (2 sheets)

3/4 – cup salted pistachios

1 – cup powdered sugar

1 – teaspoon almond extract

1 – 8 oz package of cream cheese (room temperature)

6 – tablespoons of fig jam

20 – black mission figs (sliced in half)

1 – egg

1 – tablespoon of water

This recipe makes 2 tarts

Bring puff pastry to room temperature.

Preheat oven to 400 degrees fahrenheit.

In a food processors combine pistachios and powdered sugar.  Pulse until the pistachios are a fine crumb.  Then add in almond extract and cream cheese.  Pulse until all is evenly combined. Remove from food processor and set in a bowl to the side.

Lay one puff pastry sheet on a lined cookie sheet, and spread with 3 tablespoons of fig jam. Make sure to leave a 1 inch frame all along the edges.

Then take a teaspoon of the pistachio cream and drop it in a dollop then take another until you have 10 dollops in a row.  Top each with a half of fig.

In a little bowl make an egg wash by mixing egg and water together.  Then brush edges of pastry with the egg wash.

Place in the oven and bake for 25 minutes.

While your first tart is baking, prepare the next one with the rest of the ingredients.  Or you could cut the other sheet in half and make two small ones.  I ended up doing this for a total of 3 tarts. One large one and two small ones.  🙂 Same baking time.

Here’s a picture of a small one before it went in the oven, and instead of dollops of cream, I spread it even.

Disclosure: Thank you Sprint and Latina Bloggers Connect …. Blogalicious was a grand time and I am grateful for the sponsorship. Recipe and opinions are my own.