Using a mandolin (or a sharp knife if you don't have one), cut 16 slices from middle part of the jicama root (you will use about 1/4th of the jicama, the rest can be cut into sticks for dipping into hummus and will keep for a few days in your refrigerator). In a large bowl, combine lime juice, honey, 1/4 teaspoon salt, and pepper. Whisk in the olive oil. In another bowl, mash together the onion, 2 tablespoons cilantro, avocado, and 1/2 teaspoon salt. Take one slice of the jicama and place one teaspoon of the guacamole in the center. Gather the edges of the jicama slice in the center and press together to form a small pouch. Repeat until you have a total of 16 pouches. Drizzle with the lime dressing. Garnish with 4 tablespoons cilantro and corn chips.
|